• Light rum
  60 ml (2 oz)

  Choose a good-quality white rum
• Brandy
  30 ml (1 oz)

  Adds depth and warmth
• Orange juice
  30 ml (1 oz)

  Freshly squeezed preferred
• Lemon juice
  25 ml (0.75 oz)

  Freshly squeezed for brightness
• Orgeat syrup
  15 ml (0.5 oz)

  Adds a subtle almond note
• Simple syrup
  10 ml (0.25 oz)

  Adjust to taste
• Crushed ice
  1 cup

  For shaking and serving

• Cocktail shaker
• Jigger
• Strainer
• Citrus juicer
• Hawthorne strainer

1. 1

   Add light rum, brandy, orange juice, lemon juice, orgeat syrup, and simple syrup to a cocktail shaker.

2. 2

   Fill the shaker with crushed ice.

3. 3

   Shake vigorously for about 10-12 seconds until well-chilled.

4. 4

   Strain the mixture into a double old-fashioned glass filled with fresh crushed ice.

5. 5

   Garnish with an orange slice and a sprig of mint.

• A vibrant mix of rum, brandy, and citrus—perfectly balanced
• Tropical flavors transport you straight to paradise
• A showstopper at any gathering, thanks to its bold presentation
• Customizable: can be made as a single drink or a large punch
• A classic from the golden age of tiki bars

The Scorpion cocktail has its roots in the heady days of tiki culture. It first appeared in the 1930s or 1940s at Trader Vic’s, the iconic Polynesian-themed bar founded by Victor Bergeron in California. Originally designed as a large-format punch, the Scorpion quickly became a staple of the tiki movement. Over the decades, the recipe has seen countless variations, but its signature blend of rum, brandy, and citrus remains unchanged—a testament to its enduring appeal.