Scorpion

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Cocktail History

The Scorpion is a classic tiki cocktail that was created by Victor Bergeron at Trader Vic’s in San Francisco, California. According to Vic, it was first served to him by Hawaiian natives before he brought it back to his bar where it was enjoyed in large-format punch bowls. Many versions of the drink have existed over the years, but this two-serving version from Easy Tiki: A Modern Revival with 60 Recipes by Chloe Frechette keeps to the more commonly accepted ingredients: rum, brandy, citrus juice, and orgeat syrup.

Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

Dark Rum: This is a type of rum made with fermented sugarcane juice or molasses and yeast, which are distilled and then aged, often in charred barrels, to develop a full-bodied, caramelized flavor.

Blended Rum: This is a mixture of rums that are made with molasses or sugarcane juice, spices, and alcohol. I used Appleton Estate Special Gold Rum.

Cognac: This is a type of brandy made in the Cognac region of France with grapes and yeast, which are distilled and then aged in oak barrels to develop a smooth, complex flavor.

Orgeat Syrup: This is a sweetener made with almonds, white sugar, and water, which are blended and flavored with orange flower water to develop a nutty, floral sweetness.

Orange Juice: This is the liquid extracted from the flesh of ripe oranges that has a light, sweet citrus flavor and pale orange color.

Lime Juice: This is the liquid extracted from the flesh of ripe limes that has a zesty, sour flavor and light green color.

Orange Slice: This is an orange slice that has been cut into a half wheel shape.

Lime Shell: This is the peel of a lime that has been juiced and set on fire.

Mint: This is an herb made from the leaves of the mint plant, which are harvested and used for their cool, aromatic flavor.

Bartending Tools

To make this cocktail, you’ll need the following bar tools:

Jigger: This is used to measure and pour ingredients. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.

Paring Knife: This is used to cut citrus into slices or wheels. I used the OXO Good Grips 3.5 Inch Paring Knife.

Juicer: This is used to juice citrus. I used the ALEEHAI Manual Fruit Juicer.

Blender: This is used to blend up ingredients. I used the Cuisinart SPB-7CH SmartPowder Electronic Bar Blender.

Tasting Notes

This cocktail has the following flavor profile:

• Appearance: Bright yellow color

• Aroma: Singed lime, mint, and citrus

• Taste: Sweet orange flavor combined with rum and brandy spices

• Finish: More tangy citrus and nutty notes

Kendall’s Take: “I think the Scorpion takes first prize in sweet-tartness as far as tiki drinks go. I can see why it’s usually served to a group; it lands more so on the sweet and fruity side of the cocktail spectrum than some of the other tropical drinks I’ve tried. I enjoyed it and would make it punch style for a party as intended, but I think I’ve liked a few other tiki cocktails I’ve tried more.”

Recipe

This cocktail recipe was found in the book Easy Tiki: A Modern Revival with 60 Recipes by Chloe Frechette.