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Scorpion

Fruity (e.g. Pornstar Martini) · Hall of Fame and must know/try · Party

4.0 96 ratings

Ingredients

1 1/2 oz Light gold rum 1-3yo
3/4 oz Cognac (brandy)
1 2/3 oz Orange juice
1 oz Lemon juice
1/2 oz Orgeat syrup
Xanthan gum (E415)

How to make

Serve in a double old-fashioned glass

Prepare

  1. 1 Select and pre-chill a DOUBLE OLD-FASHIONED GLASS.
  2. 2 Prepare garnish of orange slice wheel, mint sprigs and ideally an edible gardenia flower or white rose.

Method

  1. 3 DRY BLEND (without ice) first 5 ingredients on slow setting and then gradually add Xanthan gum while continuing to blend.
  2. 4 Add half full 7oz scoop of crushed ice and BLEND some more.
  3. 5 POUR into chilled glass.

Garnish

  1. 6 Garnish with orange wheel, mint sprigs bouquet and ideally an edible gardenia flower or white rose.
  2. 7 Serve with a straw.

Flavour profile

History

A fruity cocktail with a pleasant sting.

The Scorpion cocktail, attributed to Victor Bergeron, emerged around the 1950s. This particular rendition is drawn from his 1972 publication, "Trader Vic's Bartender's Guide (Revised Edition)". For a single serving, the "Scorpion (Individual)" calls for: 1½ ounces of lemon juice, 2 ounces of orange juice, ½ ounce of orgeat syrup, 1 ounce of brandy, and 2 ounces of light Puerto Rican rum. The ingredients should be blended with one scoop of shaved ice in an electric drink mixer. This mixture is then poured into a grapefruit supreme glass and topped with ice cubes, finished with a gardenia garnish. The "Scorpion (For Three or Four People)" recipe requires: 6 ounces of orange juice, 4 ounces of lemon juice, 1½ ounces of orgeat syrup, 6 ounces of light Puerto Rican rum, and 1 ounce of brandy. This larger batch is prepared by blending the components with two scoops of shaved ice in an electric drink mixer. The final drink is served in a large scorpion bowl, filled with ice cubes, and garnished with a gardenia.

Created by Victor Bergeron A.K.A Trader Vic