Scorpion Bowl
Scorpion Bowl: Trader Vic's Hawaiian-Inspired Tiki Classic
The scorpion's origins began in the late 1930's with Victor "Trader Vic" Bergeron. While visiting Honolulu, he discovered the cocktail being served at a bar named The Hut. The bartenders there used Okolehao—a Hawaiian moonshine made from fermented Ti plant—as the primary spirit, along with a combination of fruit juices Distiller.
As Vic wrote in his 1946 Trader Vic's Book of Food and Drink, he was inspired to create this four-person care-killer by "a very beautiful form of gentle anesthesia" that was served to him "at a luau up in Manoa Valley in Honolulu." The Daily Beast Unable to source Okolehao stateside, he returned to the original Trader Vic's location in Oakland, Calif., and created his own variation of the cocktail using the more available, rum, instead of the rare Okolehao Distiller.
The original recipe reportedly had 15 different ingredients and was served in a custom-made Tiki communal bowl. Over the years, Trader Vic published three different variations of the cocktail. In his 1946, "Book of Food and Drink", the recipe served up to twelve people Distiller. The drink became Trader Vic's third most famous cocktail after the Mai Tai and Fog Cutter, distinguished by its communal presentation and theatrical flaming garnish.
RECIPE:
2 oz light rum
1 oz brandy
2 oz orange juice
1½ oz lemon juice
½ oz orgeat syrup
Method:
Blend all ingredients with shaved ice
Pour into glass or bowl
Add more ice as needed
Garnish with gardenia