Scorpion Reef
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Scorpion Reef
Glass:
Serve in a Wine glass
| 1 oz | Del Maguey Vida Clásico Mezcal |
| 1 oz | Jamaican aged blended rum with funk |
| 1 oz | Pineapple juice |
| 3⁄4 oz | Lemon juice (freshly squeezed) |
| 1⁄2 oz | Orgeat almond liqueur |
| 8 drop | Chocolate bitters |
| 5 dash | Angostura Aromatic Bitters |
Prepare:
- Select and pre-chill a WINE GLASS.
- Prepare garnish of five-spice powder.
How to make:
- POUR first 6 ingredients into glass and briefly stir.
- Two-thirds fill glass with crushed ice and SWIZZLE.
- Fill glass with more crushed ice.
- FLOAT dashes of aromatic bitters.
- CROWN with a mound of crushed ice.
Garnish:
- Dust ice crown with five-spice powder.
Allergens:
Recipe contains the following allergens:
- Orgeat almond liqueur - Nuts
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
A delicious modern-day mezcal and rum-laced cocktail from the modern bartending age that could be a Tiki classic.
History:
Adapted from a recipe created in 2017 by Marshall Davis at Gallo Pelón Mezcaleria in Raleigh, North Carolina.
Nutrition:
One serving of Scorpion Reef contains 173 calories
Alcohol content:
- 1.6 standard drinks
- 17.24% alc./vol. (17.24° proof)
- 22.3 grams of pure alcohol
- More Fruity (e.g. Pornstar Martini) cocktails
- More Long drinks & highballs cocktails
- More Sours (citrus) cocktails
- More Summer cocktails
- More Tiki/tropical cocktails
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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