Scorpion Bowl

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.