Scorpion Bowl Recipe - NYT Cooking

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Because many tiki recipes were kept secret from even the bartenders assembling them, the original scorpion bowl recipe is difficult to pinpoint. This recipe is an updated take on what many consider to be one of the originals: Trader Vic’s 1946 recipe. The quality of the ingredients is important, but just as important is the garnish. Put edible flowers, chunks of fruit and reusable straws to work. If fire is in your heart, float a flaming lime shell atop the drink (see Tip), taking care to attempt this only in the early stages of the night and to snuff out any lingering flames before serving.

Featured in: The Drink That’s a Party All on Its Own

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Ingredients

Yield:4 servings

8ounces dark Jamaican rum
4ounces fresh lemon juice (from 2 to 3 lemons)
3ounces fresh orange juice (from 1 large orange)
3ounces orgeat
2ounces Cognac
2ounces high-proof gin
3cups ice cubes
Any combination of edible flowers, mint sprigs, maraschino cherries, cinnamon sticks, citrus peels, citrus rounds, pineapple wedges and paper umbrellas, for garnish
Flaming lime shell (see Tip), optional

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Preparation

Step 1
In a blender, working in batches if necessary, combine the rum, lemon juice, orange juice, orgeat, Cognac and gin. Add the ice, then cover and blend at high speed until the ice is broken into small pieces, 5 to 10 seconds.
Step 2
Pour into a scorpion bowl, tiki bowl or small punch bowl. Garnish as desired. (If using a scorpion bowl with a volcano, this would be the time to light your flaming lime shell, if desired, taking care to keep garnishes out of the flame’s reach. Snuff out any lingering flames before Step 3.)
Step 3
Serve immediately, with straws.

Tip

To create a flaming lime shell for your scorpion bowl, use a sharp knife to scrape clean the inside of a halved lime, leaving the peel intact. Position the lime hollowed-side up in the volcano of a scorpion bowl. Pour a splash of 151-proof rum inside the lime and carefully light with a long match or wooden skewer (do not use a lighter). Snuff out any flames before consuming.

Private Notes

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Ratings

4 out of 5165 user ratingsYour rating1 star2 stars3 stars4 stars5 starsSubmit

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Comments

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Private

My girlfriend taught me the best way to keep the flame going: Just soak a small crouton or piece of toasted bread in 151 and use that as the torch in the lime husk. Burns twice as long and way less likely to spill and create a flaming disaster!

Is this helpful? 41

The last time I had a scorpion bowl was sometime in 1972 with friends after work at Yale-New Haven Hospital. I got totally wasted. I think I see from this recipe why that happened. It's meant to be shared! Who knew? We each ordered one for ourselves. I haven't touched a scorpion bowl or anything like it since.

Is this helpful? 30

For our first date, my wife and I went to a movie (Tootsie) and then to a place called Aku Aku in Boston for Scorpion Bowls. Needless to say it ended well. We’ve been married 31 years. I highly recommend them.

Is this helpful? 26

Any subs for orgeat?

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If you're avoiding nuts, you can make a tasty sub with oat milk: equal parts oat milk and sugar, heated and stirred to dissolve, with a tiny dash of orange blossom or rose water added at the end.

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Shared NYT Cooking's Instagram post about this and now college friends are reminiscing about having these in Worcester in the mid-90s.

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Another way to "keep the flame going" is to soak a sugar cube in the 151, I did this for a flaming Christmas Pudding (soaking the sugar cube in lemon extract) and almost burned the house down

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Recipe Tags

Cocktails
Cognac
Gin
Lemon
Orange
Orgeat Syrup
Rum

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