Garnish:
Orange slice & mint sprig
How to make:
BLEND all ingredients with 6oz scoop of crushed ice and serve with sustainable straws.
| 1 1/2 fl oz | Light gold rum (1-3 year old molasses column) |
| 3/4 fl oz | Cognac (brandy) |
| 2 fl oz | Orange juice (freshly squeezed) |
| 1 fl oz | Lemon juice (freshly squeezed) |
| 1/2 fl oz | Giffard Orgeat Syrup |
Read about cocktail measures and measuring.
Recipe contains the following allergens:
- Giffard Orgeat Syrup – Nuts
Review:
Well-balanced, refreshing spirit and orange. Not sweet.
Variant:
With pisco in the place of cognac.
History:
Created by Victor Bergeron circa 1950s, this recipe is adapted from his 1972 Trader Vic's Bartender's Guide (Revised Edition).
SCORPION (INDIVIDUAL)
Victor Bergeron, Trader Vic's Bartender's Guide (Revised Edition), 1972
1½ ounce lemon juice
2 ounce orange juice
½ ounce orgeat syrup
1 ounce brandy
2 ounce light Puerto Rican rum
Blend in electric drink mixer with 1 scoop shaved ice. Pour into grapefruit supreme glass. Add ice cubes. Decorate with gardenia.
SCORPION (FOR THREE OR FOUR PEOPLE)
6 ounce orange juice
4 ounce lemon juice
1½ ounce orgeat syrup
6 ounce light Puerto Rican rum
1 ounce brandy
Blend in electric drink mixer with 2 scoops shaved ice. Pour into large scorpion bowl. Fill with ice cubes. Decorate with gardenia.
Nutrition:
One serving of Scorpion contains 227 calories.
Alcohol content:
- 1.4 standard drinks
- 11.42% alc./vol. (22.84° proof)
- 19.7 grams of pure alcohol
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