Scorpion Bowl
(New page: The Scorpion Bowl was a cocktail designed to be shared, usually served in a large bowl with long straws. ==Recipes== '''From Trader Vic’s, Oakland, Calif., originator of the Scorpion B...) |
(→Recipes) |
||
| Line 5: | Line 5: | ||
'''From Trader Vic’s, Oakland, Calif., originator of the Scorpion Bowl, circa 1940s''' | '''From Trader Vic’s, Oakland, Calif., originator of the Scorpion Bowl, circa 1940s''' | ||
| − | 6 oz Orange Juice | + | *6 oz Orange Juice |
| − | 4 oz Fresh Lemon Juice | + | *4 oz Fresh Lemon Juice |
| − | 1½ oz Orgeat Syrup | + | *1½ oz Orgeat Syrup |
| − | 6 oz Light Puerto Rican Rum | + | *6 oz Light Puerto Rican Rum |
| − | 1 oz Brandy | + | *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. | 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. | ||
| Line 16: | Line 16: | ||
'''From Kelbo’s restaurant, Los Angeles, Calif., circa 1950s''' | '''From Kelbo’s restaurant, Los Angeles, Calif., circa 1950s''' | ||
| − | ¾ oz Orange Juice | + | *¾ oz Orange Juice |
| − | ¾ oz Fresh Lime Juice | + | *¾ oz Fresh Lime Juice |
| − | ½ oz Orgeat Syrup | + | *½ oz Orgeat Syrup |
| − | 1 oz Dark Jamaican Rum | + | *1 oz Dark Jamaican Rum |
| − | ¾ oz Brandy | + | *¾ oz Brandy |
| − | ½ oz Gin | + | *½ oz Gin |
| − | ½ oz Passion Fruit Syrup | + | *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. | 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. | ||
| Line 29: | Line 29: | ||
'''From the Luau restaurant, Beverly Hills, Calif., circa 1958''' | '''From the Luau restaurant, Beverly Hills, Calif., circa 1958''' | ||
| − | 2 oz Orange Juice | + | *2 oz Orange Juice |
| − | 1 oz Fresh Lime Juice | + | *1 oz Fresh Lime Juice |
| − | ¾ oz Orgeat Syrup | + | *¾ oz Orgeat Syrup |
| − | 2 oz Gold Puerto Rican Rum | + | *2 oz Gold Puerto Rican Rum |
| − | 1 oz Brandy or Cognac | + | *1 oz Brandy or Cognac |
| − | 2 oz Gin | + | *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. | 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. | ||
| Line 41: | Line 41: | ||
[[Category:Rum Cocktails]] | [[Category:Rum Cocktails]] | ||
[[Category:Tiki Drinks]] | [[Category:Tiki Drinks]] | ||
| + | [[Category:Gin Cocktails]] | ||
Revision as of 22:17, 3 July 2010
The Scorpion Bowl was a cocktail designed to be shared, usually served in a large bowl with long straws.
Recipes
From Trader Vic’s, Oakland, Calif., originator of the Scorpion Bowl, 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.
