Wednesday, August 3, 2011
(Cocktail Recipe) The Scorpion
GET OVER HERE! Not for a FATALITY, but a great way to beat the summer heat. Summertime is the time for classic Tiki Style tropical cocktails, they're fun, they're tasty and they usually pack a whallop. The Scorpion is no different. I know, I know, these type cocktails are too sweet you say and they wind up being syrupy and not thirst quenching. That's not true if you do them correctly. Most bars operate on profit margins so thin they cut costs where ever they can, and unfortunately that usually means watered down drinks with lots of fruit juice and little of anything else. Check out the classic scorpion recipe.
1 oz light rum
1 oz brandy
1 oz orange juice
1.5 oz or half a lime juice
1/2 oz Orgeat Syrup
Some recipes call for powdered sugar or simple syrup, but I've found that if you're using a commercial Orgeat syrup like the great stuff from Torani it's sweet enough not to need it.
Shake and serve over ice in a high ball glass. Garnish with a fresh mint sprig and paper umbrella.
The drink is light, thirst quenching, and easy to drink many of. Do not confuse the classic Scorpion with that abomination called The Scorpion Bowl that's usually served at your favorite Japanese steak house show bar. You know the one that comes in a bucket with 5 straws. This is not it. The Scorpion and the Scorpion Bowl usually get concocted with more fruit juice, sour mix, amaretto, and all manner of things. This makes it syrupy and way too sweet. Try the classic Scorpion, but Watch out for that sting.