The Potted Parrot is a classic recipe from Trader Vic, the grandfather of the 20th-century tiki craze. It’s a simple, entry-level tiki cocktail with bright citrus and sweet almond flavors, and barely a hint of rum despite the full-sized pour.
If you don’t have light rum on hand, aged rum will do – even better if it’s lightly-aged and not too characterful. Brown sugar syrup or oleo saccharum make fine substitutes for the simple syrup, if need be.
Shake all ingredients with ice and strain into a tall glass filled with crushed or pebble ice. Garnish with an orange or lemon wheel and a cherry.