Scorpion
ClassicRum and brandy, orgeat and citrus. A Polynesian sting.
Juicy and orange-forward, with brandy adding a mellow depth beneath the rum. Orgeat rounds the citrus into something almost creamy, while fresh lemon keeps the sweetness in check — bright, nutty, and easygoing.
Ingredients
- 2 oz White Rum
- 1 oz Cognac
- 2 oz Fresh Orange Juice
- 1.5 oz Fresh Lemon Juice
- 0.5 oz Orgeat
- Mint sprig · optional garnish
- Orange slice · optional garnish
Method
- 1
Add every ingredient to a shaker with crushed ice.
- 2
Shake until well chilled.
- 3
Pour unstrained into a rocks glass.
- 4
Garnish with a mint sprig and an orange slice.
The Story
The Scorpion began as a shared Polynesian punch, ladled from a communal bowl bristling with long straws, before Trader Vic scaled it down to a single serving in the 1940s. Rum and brandy give it a double spirit base, softened by almond orgeat and a generous pour of fresh citrus. It became a mid-century staple of the American tiki bar.
Recipe card
The whole recipe in one shareable image.
