Scorpion Cup

Why This Recipe Works

A scorpion bowl usually suggests a giant vessel for a thirsty straw-wielding crowd. But relegating this cocktail only to large gatherings seems like a shame to us. We wanted to create a personal-size cocktail, and we also wanted to ramp up its quality while maintaining the fun. Scorpion bowls are often found in Chinese American restaurants. Since the so-called tiki bars of the 1950s borrowed Cantonese-style cooking for their menus, Chinese restaurants capitalized on the trend by borrow- ing the tiki drinks. They can feature a mash-up of liquors, canned fruit juices, and sugary syrups, with various garnishes that sometimes include a “volcano” in the middle—but they sure are fun. We limit the number of spirits in our Scorpion Cup to an essential two, with aged rum providing smooth caramel notes and brandy adding a touch of slightly fruity warmth. We prefer fresh orange juice as the primary fruit juice, with a small amount of lime juice for zingy acidity, grenadine for color and tang, and orgeat for floral nuttiness. Whether garnished simply with cocktail cherries, or with the added bonus of a spectacular flaming lime half, our personal-size scorpion bowl is a drink worthy of being part of your regular cocktail rotation—or of doubling to share.