Scorpion Bowl

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The Scorpion Bowl was a cocktail designed to be shared, usually served in a large communal bowl with long straws.

Recipes

From Trader Vic’s, Oakland, Calif., circa 1940s

  • 6 oz Orange Juice
  • 4 oz Fresh Lemon Juice
  • 1½ oz Orgeat Syrup
  • 6 oz Light Puerto Rican Rum
  • 1 oz Brandy

Put everything in blender with 16 oz crushed ice. Blend for 10 seconds. Pour unstrained into a tiki bowl. Garnish with a gardenia. Serves two to four people.


From Kelbo’s restaurant, Los Angeles, Calif., circa 1950s

  • ¾ oz Orange Juice
  • ¾ oz Fresh Lime Juice
  • ½ oz Orgeat Syrup
  • 1 oz Dark Jamaican Rum
  • ¾ oz Brandy
  • ½ oz Gin
  • ½ oz Passion Fruit Syrup

Put everything into a blender with 8 ounces crushed ice, adding ice last. Blend at high speed for five seconds. Pour into a small tiki bowl. Add ice to fill.


From the Luau restaurant, Beverly Hills, Calif., circa 1958

  • 2 oz Orange Juice
  • 1 oz Fresh Lime Juice
  • ¾ oz Orgeat Syrup
  • 2 oz Gold Puerto Rican Rum
  • 1 oz Brandy or Cognac
  • 2 oz Gin

Put everything in a blender with 8 ounces crushed ice. Blend at high speed for five seconds. Pour unstrained into a tiki bowl, adding ice cubes to fill. Garnish with a gardenia. Serves two people.

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