The Parrot’s Grog

Less rum, more Campari.


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After last week’s disastrously potent Zombie I thought it would be a good idea to try a much weaker rum cocktail but still keep with the summer tiki theme. This drink seems to be very loosely based on the original Navy Grog, another Don the Beachcomber’s original which is equally as heavy hitting as the Zombie, and with similar origins and ingredients. However, as the name suggests, the Parrot’s Grog is prettier and much more friendly than its maritime cousin. The main ingredient of Campari gives it a spicy bitterness than lessens the blow of the itty bitty pinch of rum and the grapefruit makes it a lovely fruity alternative to the Americano, or my fruitier Bloody American. It’s definitely a silly indulgence which I gleaned from a list of refreshing summer cocktails from Esquire Magazine, but tasty and worth trying. The original version from Theo Lieberman of Milk & Honey in New York calls for Smith & Cross rum, which I happened to have, but I think any good quality gold or aged rum would work just fine. And apparently the stupid umbrella garnish is required…


  • 1 oz. Campari

  • ½ oz. Smith & Cross Rum

  • 1 oz. fresh grapefruit juice

  • ½ oz. fresh squeezed lime

  • ½ oz. honey syrup

  • club soda


Shake with ice and strain into a rocks glass over fresh ice. Top with club soda, and serve with an umbrella.

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All cocktail photos and written content for Drinking and Thinking... © 2019 by Dave Hebb