Scorpion

A tiki sour built for the long afternoon: light rum and a backbone of brandy stretched over orange and lemon juice, with orgeat lending a creamy almond sweetness that rounds the citrus edge. Trader Vic codified it at his Oakland bar in the 1940s — the single-serve cousin of the communal Scorpion bowl — and ranked it just behind the Mai Tai and Fog Cutter among his signatures. Flash-blended with shaved ice and finished with mint, it drinks gentler than it pours.

TikiTropicalClassicNutty

Ingredients

  • 2 ozWhite Rum
  • 1 ozBrandy
  • 2 ozOrange Juice
  • 1.5 ozLemon Juice
  • 0.5 ozOrgeat

Garnish: Mint Sprig

Preparation

Blended · Coupe · Crushed

  1. 1.

    blend

    Combine the white rum, brandy, orange juice, lemon juice, and orgeat in a blender with a scoop of crushed (shaved) ice.

  2. 2.

    blend

    Flash-blend just until frothy and chilled — a few seconds, not a slush.

  3. 3.

    strain

    Pour into a chilled coupe (traditionally a grapefruit-supreme glass), adding a little fresh ice if needed.

  4. 4.

    garnish

    Float a sprig of fresh mint (a gardenia in Trader Vic's original presentation).

Flavor Profile

dilution
66%
citrus
40%
fruity
38%
sweet
30%
body
30%
sour
27%
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