Scorpion
Scorpion: Light Puerto Rican / Cuban rum, Brandy, Orange juice, freshly squeezed, Lemon juice, freshly squeezed and Orgeat syrup.
The Spec
- 60 ml Light Puerto Rican / Cuban rum
- 30 ml Brandy
- 60 ml Orange juice, freshly squeezed
- 45 ml Lemon juice, freshly squeezed
- 15 ml Orgeat syrup
Method
Flash-blend all ingredients with a scoop of crushed or shaved ice on high for 5-10 seconds until slushy, then pour unstrained into the glass and top with fresh ice cubes. (This is Trader Vic's original method. Difford's optional twist is to dry-blend first while working in ¼ bar spoon of xanthan gum for a thicker texture, then add crushed ice — that gum step is a modern embellishment, not part of the classic build, and can be skipped entirely.)
Served in a grapefruit supreme glass in the trader vic original; in practice served in a double old-fashioned, collins, or hurricane glass (or a shared scorpion bowl when scaled up). Garnish: gardenia or orchid flower, often with a mint sprig.
Spec held as sourced — Difford's Guide. The house never guesses a drink.
What to pour
Bottles in the cellar for each line of the Scorpion spec: