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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 molasses or sugarcane juice, spices, and alcohol that has been barrel aged for a long period of time. We used BACARDÍ Gold Rum because it has a soothing rum taste that was balanced with notes of buttery caramel and zesty orange. For a mocktail version of this drink, try Caleño Dark & Spicy Tropical Non-Alcoholic Spirit in place of the dark rum.
Blended Rum: This is a mixture of rums that are made with molasses or sugarcane juice, spices, and alcohol. We used Appleton Estate Special Gold Rum because it has a delicious rum flavor with notes of vanilla and baking spices. For a mocktail version of this drink, try Caleño Non-Alcoholic Dark & Spicy Tropical Spirit in place of the rum.
Cognac: This is a type of brandy made in Cognac, France with distilled white wine. We used Courvoisier VSOP Cognac because it has a rich mouthfeel and a delightful brandy spice with notes of peach, almond, and cinnamon. For a mocktail version of this drink, try Escape Mocktails Non-Alcoholic Cognac Alternative in place of the brandy.
Orgeat Syrup: This is a sweetener made with roasted almonds, orange blossom, sugar, and water. We used Liber & Co. Almond Orgeat Syrup because it’s delicious and high quality.
Orange Juice: This is the liquid juice of an orange. We used freshly squeezed orange juice.
Lime Juice: This is the liquid juice of a lime. We used freshly squeezed lime juice.
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 Sprig: This is an herb. We used Mojito mint.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Jigger: This is used to measure and pour ingredients. We 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. We used the OXO Good Grips 3.5 Inch Paring Knife.
Juicer: This is used to juice citrus. We used the ALEEHAI Manual Fruit Juicer.
Blender: This is used to blend up ingredients. We used the Cuisinart SPB-7CH SmartPowder Electronic Bar Blender.
Tasting Notes
The Scorpion features aromas of singed lime, mint, and orange, has the initially sweet taste of orange combined with the rums and brandy, and finishes with a sugary nuttiness. The aftertaste then heavily features rum notes again, which blend with orange for a pleasantly easy finish.
Our Opinion of This Cocktail Recipe: This drink is very boozy, but we both found it to be very sweet and easy to sip. We can see why the Scorpion is such a crowd-pleaser and why it’s usually served in large format bowls.
Which of our palates is yours most like?
Find out if your palate is most similar to Alex’s or Kendall’s by answering five questions.
Which of our palates is yours most like?
Find out if your palate is most similar to Alex’s or Kendall’s by answering five questions.
Alex’s Take: ⭐⭐⭐⭐
“This drink was quite tasty, and I would love an opportunity to serve it in a large bowl party-style some day. While we attempted to flame lime shell, the fire was unfortunately too bright to show up on camera; however, the singed lime did lend some lasting aroma to the experience. Overall, this was a very tasty tiki recipe, and it deserves its place in the tiki fandom.”—
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 we’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 we’ve tried more.”
Recipe
This cocktail recipe was adapted from Easy Tiki: A Modern Revival with 60 Recipes by Chloe Frechette.
Juice half a lime and save shell.
Add rum, brandy, orgeat syrup, orange juice, lime juice, and cubed ice to a blender.
Blend until desired texture.
Pour into a highball or tiki glass.
Garnish with orange slice, lime shell, and mint sprig.
Light lime shell on fire.
Ingredients
Directions
Juice half a lime and save shell.
Add rum, brandy, orgeat syrup, orange juice, lime juice, and cubed ice to a blender.
Blend until desired texture.
Pour into a highball or tiki glass.
Garnish with orange slice, lime shell, and mint sprig.
Light lime shell on fire.
Make It a Mocktail: Use Caleño Dark & Spicy Tropical Non-Alcoholic Spirit in place of the rum and Escape Mocktails Non-Alcoholic Cognac Alternative in place of the brandy to try a booze-free version of this drink.
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More Tiki Cocktails
If you like this tiki-inspired cocktail recipe, here are a few others we’ve tried that you may enjoy:
Paradise Lost: A vodka and sherry cocktail made with coconut water, lime juice, orgeat syrup, Angostura aromatic bitters, and a mint sprig
Jamaican Mule: A rum cocktail made with ginger syrup, lime juice, pineapple juice, Angostura aromatic bitters, candied ginger, a lime slice, and an orchid blossom
Zombie: A rum cocktail made with velvet falernum liqueur, Donn’s mix, lime juice, absinthe, grenadine, Angostura aromatic bitters, and mint
Ginger Inferno: A rum cocktail made with ginger liqueur, velvet falernum liqueur, lime juice, lemon juice, cinnamon syrup, a lime slice, and candied ginger
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