Scorpion Recipe

By | Published , Last Updated on | Cocktails | No Comment

This potent concoction is a faux Polynesian classic from the South Seas. It owes its existence to Don the Beachcomber, the father of tiki mixology. A close cousin to the Mai Tai and the Zombie, the Scorpion was frequently served in a huge communal tiki bowl and bedecked with gardenias and long straws.


  • Light or Gold Rum – 2 ounces
  • Brandy – 1/2 ounce
  • Dry Vermouth – 1/2 ounce
  • Fresh Orange Juice – 1 1/2 ounces
  • Fresh Lemon Juice – 1 1/2 ounces
  • Almond-flavored Syrup – 1/2 ounce
  • Pineapple Spear
  • Maraschino Cherry
  • Edible Flower (orange blossom, gardenia) – optional


  1. Shake all the liquid ingredients vigorously with ice.
  2. Strain into a large ice-filled wineglass.
  3. Garnish with the skewered pineapple and cherry.
  4. Float the flower on top.
  5. Serve.

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