Today we’re going to show you how to make the scorpion bowl tiki recipe, more as a single serving, but the full recipe is below. The scropion bowl is your standard trader vic “big drink” offering.
The Scorpion Bowl:
AwesomeDrinks Orgeat Syrup:
While Donn Beach had the Zombie, the Mai Kai has the Barrel o’ Rum, Trader vic had the infamous Scorpion Bowl. Here is one of the original 1970’s cocktail recipes for the tiki bowl. Over the years the scorpion bowl has been modified any number of times by different restaurants.
To make a more approachable bowl, some will utilize pineapple juice for additional sweetness. However, the recipe below is a great ‘starter’ recipe you can build on because, let’s be honest, it’s not very exciting. When one thinks of tiki drink recipes this does the job per specification but it leaves a lot to be desired in intrigue and suspense.
Add the scorpion bowl to a big ominous bowl with a flaming volcano and it will taste better because it feels more powerful and intense. But, in the end, it’s a drink that’s got a lot of potency with lots of potential for floated fruit and other colors and flavorings (grenadine is often used we’ve found).
Make your scorpion bowl as you want, here is one of the most historic representations of the tiki recipe.
The Scorpion Drink (single serving)
– 3 oz orange juice
– 2 oz fresh lemon juice
– 3/4 oz orgeat syrup
– 3 oz light puerto rican rum
– 1/2 oz brandy
– 4 oz ice
The Scorpion Bowl (full serving)
– 8 oz orange juice
– 4 oz fresh lemon juice
– 1.5 oz orgeat syrup
– 6 oz light puerto rican rum
– 1 oz brandy
– 8 oz ice
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