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.
