Scorpion
A fresh, tart tiki classic of rum, cognac and almond-sweet orgeat, served over crushed ice.
Ingredients
- White rum, light rum30 ml
- Cognac30 ml
- Lemon juice, freshly squeezed lemon juice30 ml
- Orange juice, freshly squeezed orange juice60 ml
- Orgeat, almond syrup15 ml
- Simple syrup (1:1), for extra sweetness, to taste15 ml
- Mint, to garnish (optional)1 sprig
- Orange, to garnish (optional)1 wheel
Method
- Fill the glass with iced water to chill it while you make the drink.
- Fill a cocktail shaker with ice and add the rum, cognac, lemon juice, orange juice, orgeat and the simple syrup, if using.
- Shake hard for 10–15 seconds, until the shaker is well chilled.
- Tip the iced water out of the glass and fill it with crushed ice.
- Strain the drink over the crushed ice.
- Garnish with a sprig of mint and an orange wheel or a pineapple chunk.
Trader Vic
About this drink
The Scorpion is one of tiki culture's oldest and most respected drinks, popularised by Trader Vic in the 1940s, though its roots may lie in Honolulu. It combines rum and cognac with citrus and orgeat in a balance that is tart, sweet and aromatic at once: the essence of the tropical bar. Today it is often served in a tiki mug, or as a shared Scorpion Bowl for several people.
