There are some cocktails that are staples of the tiki culture, and the Scorpion is one of them. The story goes that Victor Bergeron brought it back to the mainland U.S. after enjoying the drink on one of his Hawaii trips.
The recipe has been around for decades, but there are so many variations, that at this point, almost no two Scorpion recipes are alike. The drink is a great celebratory cocktail because it can be made into a punch, to serve a large number of guests.
- 1 ounce of rum
- 1 ounce of brandy
- 1 ounce of orange juice
- ¾ ounce of lemon juice
- ½ ounce of simple syrup
- ½ ounce of orgeat
- 1 chunk of pineapple (additional optional)
- 1 cherry (additional optional)
- Muddle the pineapple and cherry in the cocktail shaker.
- Add the rest of the ingredients over ice, and shake well.
- Strain into a double-old fashioned, over ice.
- Garnish with the additional pineapple/cherry combination if desired.
- Cocktail shaker
- Muddling spoon
- Old-fashioned glass
The Scorpion is a big hit at large gatherings, as well, where the portions are arranged so that the scorpion can be consumed from a large punch bowl. It is here where the recipe tends to vary wildly, as there are some who prefer to add ingredients such as white wine, and fresh mint into the mix. During a large gathering, the typical garnish is the gardenia, which apparently was the intended garnish according to Victor Bergeron himself. This is also one of the few drinks that utilize orgeat syrup, which has an ancient history tracing back to ancient Greece, and is a syrup that is made out of almonds, sugar, rose water (or orange flower water). The scorpion bowl is very both in tiki bars worldwide and also in Chinese restaurants, which tends to incorporate scorpions in their artwork. To this day, China is one of the few countries in the world that actually consume fried scorpion, as well. Whether you want to make a scorpion bowl with some trusted friends, or simply love tiki culture, have a Scorpion cocktail today. Enjoy!