Scorpion
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==Common Recipes== | ==Common Recipes== | ||
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'''From “Trader Vic’s Bartender’s Guide,” by Victor Bergeron, 1972''' | '''From “Trader Vic’s Bartender’s Guide,” by Victor Bergeron, 1972''' | ||
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*1 oz Brandy | *1 oz Brandy | ||
| − | Blend ingredients with a scoop of shaved ice at high speed for five | + | Blend ingredients with a scoop of shaved ice at high speed for five seconds. Pour into cocktail glass. Add more ice to fill. Garnish with a gardenia. |
==Similar Cocktails== | ==Similar Cocktails== | ||
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*[[Scorpion Bowl]] | *[[Scorpion Bowl]] | ||
[[Category:Rum]][[Category:Recipes]][[Category:Tiki Drinks]][[Category:Rum Cocktails]] | [[Category:Rum]][[Category:Recipes]][[Category:Tiki Drinks]][[Category:Rum Cocktails]] | ||
[[Category:Classics]][[Category:Cognac Brandy Cocktails]] | [[Category:Classics]][[Category:Cognac Brandy Cocktails]] | ||
Revision as of 20:14, 11 October 2012
The Scorpion is a cocktail consisting of rum, cognac, orgeat, fresh lemon juice, and fresh orange juice.
Who Created the Scorpion?
The Scorpion's origin was a small bar called The Hut in Honolulu, Hawaii. There are probably more recipes for this drink in cocktail books than any other drink in history. It was adapted by Trader Vic, but even he published at least three completely different recipes in different editions of his cocktail book -- and none of them are the recipe that is actually used in his namesake restaurant chain! The bona fide original Scorpion, as served in Trader Vic's restaurant in Oakland, was a remarkably complex blend of some fifteen ingredients. The recipes in the "Common Recipes" section are listed with the year the recipe was published.
Common Recipes
From “Trader Vic’s Bartender’s Guide,” by Victor Bergeron, 1972
- 2 oz Orange Juice
- 1½ oz Lemon Juice
- ½ oz Orgeat Syrup
- 2 oz Light Puerto Rican Rum
- 1 oz Brandy
Blend ingredients with a scoop of shaved ice at high speed for five seconds. Pour into cocktail glass. Add more ice to fill. Garnish with a gardenia.
