Lightened Up Scorpion Cup Recipes

SCORPION BOWL

Scorpion Bowl image

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.

Provided by Rebekah Peppler

Yield 4 servings

Number Of Ingredients 9

Ingredients

8 ounces dark Jamaican rum
4 ounces fresh lemon juice (from 2 to 3 lemons)
3 ounces fresh orange juice (from 1 large orange)
3 ounces orgeat
2 ounces Cognac
2 ounces high-proof gin
3 cups 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

Steps:

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.
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.)
Serve immediately, with straws.

PERKY PINEAPPLE SIPPER

Perky Pineapple Sipper image

This delicious drink is inspired by the flavors of a 1960s cocktail, the Mr. Bali Hai, which usually requires simple syrup, pineapple juice, and three bottles of booze (two rums and a coffee liqueur). For a neat cheat, I coffee-washed a gold aged rum and made the simple syrup right in the shaker. Garnish with pineapple fronds and lime wedges.

Provided by Juliana Hale

Time 10m

Yield 2

Number Of Ingredients 7

Ingredients

¼ cup white sugar
¼ cup water
2 tablespoons ground coffee beans
½ cup gold rum
5 ounces pineapple juice
1 ¼ cups freshly squeezed lemon juice
3 cups crushed ice

Steps:

Combine sugar and water in a large cocktail shaker. Cover and shake until sugar dissolves.
Set a coffee filter in a sieve (or a pour-over coffee cone) set over a bowl or mug. Add coffee grounds and slowly pour a small amount of rum over grounds. Let stand about 1 minute to soak. Slowly pour remaining rum over grounds and let it drip through.
Add coffee-washed rum, pineapple juice, lemon juice, and 1 1/2 cups crushed ice to cocktail shaker with sugar mixture. Cover and shake until well chilled. Pour unstrained into 2 collins or old-fashioned glasses. Top with remaining crushed ice.

Nutrition Facts : Calories 315.3 calories, Carbohydrate 48.8 g, Fat 0.1 g, Fiber 0.8 g, Protein 1 g, Sodium 17.3 mg, Sugar 36.4 g

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