Scorpion recipe
A bright, almond-laced Tiki classic of light rum, cognac, orange and lemon, served over crushed ice.
Method: Whip shake ·
Glass: Tiki mug or double old fashioned glass ·
Time: 5 min ·
Difficulty: Intermediate ·
Family: Tiki & Tropical
Ingredients
- 2 oz Light Rum
- 0.5 oz Cognac or Brandy
- 0.75 oz Fresh Lemon Juice
- 0.75 oz Fresh Orange Juice
- 0.5 oz Orgeat
How to make a Scorpion
- Fill a tiki mug or double old fashioned glass with crushed ice and set it aside.
- Add the rum, cognac, lemon juice, orange juice and orgeat to a shaker with a small scoop of crushed ice.
- Whip shake briefly until the shaker is frosty and the ice is mostly broken up.
- Pour the entire contents of the shaker into the prepared glass, then crown with more crushed ice.
- Finish with cinnamon and a citrus or orchid garnish; serve with a straw.
Garnish
Freshly grated cinnamon, a cinnamon stick, grapefruit peel or an edible orchid.
Pro tip
Use a true almond orgeat, not plain almond syrup. Its nutty richness is what turns the sharp citrus and rum into a Scorpion rather than a generic tropical sour.
History of the Scorpion
The Scorpion began as a Hawaiian-inspired punch and became a Trader Vic Tiki staple in several bowl and individual forms. Rum, brandy, citrus and orgeat remain the recognizable core across its many versions.
Flavour profile
Tropical, Citrus, Almond, Rum-forward
Practise making the Scorpion in the free Virtual Bar game.