Garage Grog

Name: Garage Grog
Ingredients: 0.75 oz Aged Demerara Rum; 0.75 oz Maple Rum; 0.5 oz Black Blended Rum; 0.75 oz Club Soda; 0.5 oz Fresh Grapefruit Juice; 0.5 oz Fresh Lime Juice; 0.5 oz Squashberry Syrup; 0.25 oz Vanilla Syrup

+ 2 Likes

By Chris Russell

Submitted on: February 27, 2023

Seasonal

Signatures

The official drink of breaking down cardboard in the garage. I’ve been doing a lot of that lately, and by extension, drinking a lot of these tasty bad boys. It’s not quite a Captain’s Grog, but that was my inspiration. In addition to those familiar flavours, a dose of downhome berry deliciousness rounds everything out. Recommended brands: •Newfoundland Distillery Co. Chaga Rum •Ironworks Distillery Maple Rum •Barrelling Tide 5 Fathom Rum •Fever Tree Premium Club Soda •Dark Tickle Squashberry S...

Ingredients

0.75 oz
Aged Demerara Rum

0.75 oz
Maple Rum

0.5 oz
Black Blended Rum

0.75 oz
Club Soda

0.5 oz
Fresh Grapefruit Juice

0.5 oz
Fresh Lime Juice

0.5 oz
Squashberry Syrup

0.25 oz
Vanilla Syrup

Instructions

Garnish

grated cinnamon, grapefruit slice

Build

Blend

Glass

Estimated strength

About 12% ABV (estimate)

By Chris Russell

Craft Tiki Cocktails

Home bartender based in St. John's, Newfoundland. Like many, I got into this hobby-turned-obsession-turned-side gig during the pandemic, and it's been a journey! I have a passion for tiki classics and modern exotic cocktails, especially when I can infuse them with spirits and quality ingredients from the East Coast of Canada. On Instagram & TikTok @avalonhomebar...

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Combine all ingredients in a drink mixer tin with 1 1/2 cups of roughly crushed ice. Flash blend, then open pour into a double old-fashioned glass. Top with freshly grated cinnamon and garnish with a grapefruit slice.

Editor's Note

A Canadian-inspired Grog that swaps traditional spice for earthy, berry-forward notes. Flash-blending with crushed ice ensures the perfect, frosty texture.

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Crafted Pour

8 October 2026

This sounds like a fantastic, refreshing take on a Grog! Do you happen to have a recipe for turning the squashberry sauce into the syrup used in the drink so others can try making it?