Scorpion

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Mixology

Scorpion

I have always been a huge fan of the communal cocktail, also known as PUNCH. It is a fantastic way to share the same drink with a group of friends, and in the Tiki world it is a staple. The “Scorpion” is extra praiseworthy because it refers not only to a cocktail, but also the vessel it is served in! The Scorpion Bowl is traditionally a large decorative ceramic bowl, with a “volcano” in the center. The volcano is a ceramic cone which high proof rum is poured into and set aflame to give the appearance of an erupting volcano on a mysterious tropical island. The elaborate garnishes of orchids, fruit, umbrellas and sometimes even dry ice add to the allure and then extra-long straws are added so that people can drink directly out of it (as opposed to using individual glasses). If you have not experienced this, you must go to the nearest Tiki bar and order one, asap!! 

The Scorpion is also a type of drink- - but what is so interesting to me is that there is no one specific recipe for it. In my experience I have seen many different recipes so I have included a few below.

The general theme of course is RUM and pineapple juice, but I have encountered everything from the addition to brandy, vodka, and gin, to adding grenadine and orgeat. I even found a few recipes that suggested adding a bottle of white wine to extend the recipe even farther. Basically, if you make a delicious, fruit forward rum drink and put it into the lavish scorpion bowl, you can call it a Scorpion. That being said, be creative! You can purchase Scorpion bowls online too, and I think this would be an incredibly fun addition to a summer tiki themed cocktail party.

If you have read my articles, then you know I am a huge history buff and always include it where I can. I am fascinated by the circumstances in which cocktails originate and this one does not disappoint. It is said that Vic Bergeron (of Trader Vic’s fame) enjoyed this iconic cocktail at a bar called The Hut in Honolulu, Hawaii. It was served with “Okolehao” which was a local moonshine, and he liked it so much he brought the recipe back with him to the mainland. The original Scorpion was an extremely complex concoction of more than 15 ingredients, so over the years that recipe changed many times. It initially appeared in his Bartender’s Guide as well as his Book of Food and Drink as a punch recipe with gin, and lengthened with a half a bottle of white wine. The following is a quote from Trader Vic which I think really embodies what the Scorpion was and still remains to be:

“I’ll never forget a very beautiful form of gentle anesthesia served one night at a luau up in Manoa Valley in Honolulu. The object of greatest interest was a tremendous Chinese ear then crock which easily held twenty gallons of punch. In it our host had prepared Honolulu’s famous Scorpion, a drink which does not shilly shally or mess around in getting you under way”.

Both of these cocktails can be multiplied as many times as you wish depending on how many people you want to make it for and how big your Scorpion bowl is.

-Article written by Cris Dehlavi, The Muse of Mixology-  

My name is Cris Dehlavi and I am a native of Arizona, but have lived in Columbus, Ohio for the past 13 years with my daughter, Desi. I have been running the bar program at “M”, of the Cameron Mitchell Restaurant group since 2005. I am currently the President of Columbus USBG as well as a consultant for bars and restaurants nationally. In 2013, I attended the rigorous B.A.R. 5 Day Spirits Certification and have been recognized as one of the top mixologists in the U.S.A. I am one of the senior managers of the prestigious apprentice program at Tales of the Cocktail and work as a mentor to many bar tenders around Ohio. My contribution to "Got Rum?" magazine will include everything from reviews of national cocktail events, articles on mixology, garnish trends, recipes and techniques, to interviews with some of the leading bartenders in the industry.