Turkey Grog

I wanted to do a grog riff that used Bourbon and Jamaican Rum as the base, so I chose two popular spirits that are both a little boozy. Smith & Cross (57% ABV) is a wonderful Jamaican rum that leans a bit funky, and is used widely in high-quality bars and restaurants. Wild Turkey 101 is a bold and boozy Bourbon that won’t break the bank. With more than two ounces of higher proof spirits, this cocktail pays homage to boozy forbearers such as the Navy Grog.

The two spirits seemed like a good combo, but this cocktail went through a few iterations. Thanks to the members of the “South SF Bay Area Tiki Ohana” group on FB for input, especially @laurasmurphy who provided tasting notes and suggestions.



Everything here should be pretty readily available, which is one reason this is calling specifically for Ruby Grapefruit and not the more traditional but harder to find White Grapefruit.

Turkey Grog by Kevin Crossman
¾ oz Lime Juice
½ oz Ruby Grapefruit Juice
½ oz Honey Syrup (1:1)
½ oz Velvet Falernum
½ oz Don’s Spices #2
2 dashes Angostura Bitters
¾ oz Smith & Cross Jamaican Rum
1½ oz Wild Turkey 101 Bourbon
Shake with ice, garnish with mint. Serve in glass of choice.

Don’s Spices #2: Equal parts Vanilla Syrup and Pimento Dram/Allspice Liqueur.
If you have non-alcoholic Falernum syrup then drop the amount to ¼ oz.

Leave a Reply

Your email address will not be published.