Scorpion Bowl

TABLE OF CONTENTS:
How to Make the Scorpion Cocktail
History of the Scorpion
Ingredients
Variations
How to Scale it Up: Scorpion Bowl
Final Thoughts & Recipe

OK, when you hear “Scorpion Bowl,” do you picture a huge ceramic bowl, overflowing with tropical booze, flaming garnish, and eight straws?

Well, you’re not wrong, but today, we’re actually zooming in on the version that started it all: a single-serving alcoholic tiki drink that still brings all the flair without needing a crowd (or a literal bowl).

 

When Chris and Rob started playing with this one in the bar, they opted for a single person serving, perfect for anyone who wants the full tropical drink experience without hosting a luau.

And let me tell you, this little powerhouse still delivers a punch. I’d actually never had one, but I really loved it. Not that you can go wrong with a good tiki drink in any form, but still.

How to Make the Scorpion Drink

In today’s video, Chris walks you through how to build this tropical throwback for one. He shakes up a bold combination of fruit juices and base spirits in a cocktail shaker, resulting in a refreshing (and strong!) drink that’s more like the original recipe (more on that below).

It’s rich and beautifully balanced (shoutout to Rob for dialing it in). And yes, you can still go wild with the garnishes, though we just kept it simple with an orange slice and fresh mint– But there’s a lot of room for creativity here.

 

History of the Scorpion Bowl

The famous Scorpion Bowl actually started as a single-serving potent cocktail simply called the “Scorpion,” created in the 1940s by Victor “Trader Vic” Bergeron. His original recipe mixed base spirits like rum and brandy with citrus and orgeat—a structure that remains fairly intact today.

Eventually, the drink was scaled up into the theatrical bowl version that tiki bars became known for: a fun tiki cocktail in a decorative bowl, often with flames and always with a handful of straws.

 

Ingredients

While there are a few versions floating around out there, here’s what you’ll need for the single-serve cocktail we’re making today:

• Aged Rum: This gives the drink its signature tiki backbone with smooth, rich depth.
• High-Proof Rum: Adds extra strength and intensity, echoing the use of 151-proof rum in the original recipe (though that version is no longer produced).
• VSOP Cognac: Brings warmth and complexity, rounding out the other spirits with a velvety touch. Note: You’ll usually see a basic brandy in other recipes, but we’ve opted for a rich Cognac. You can always switch it out, though.
• Orange Juice – A bright, citrusy star in our combination of fruit juices that adds natural sweetness.
• Fresh Lemon Juice – Delivers acidity and a zippy brightness to balance all the booze and sugar.
• Orgeat Syrup – A nutty, creamy almond syrup that gives the drink its smooth finish and distinctive flavor associated with this delightful cocktail (and other tiki cocktails like the Mai Tai).

 

Variations

The standard version is super adaptable if you’re feeling creative. Here are a few favorite riffs on this tropical drink recipe:

• Spicy Scorpion – Add muddled jalapeños for a bold, fiery kick.
• Berry Scorpion: Toss in cranberry juice or muddled berries for a fruit-forward version.
• Coconut Scorpion: Swap in coconut rum or add a touch of coconut cream for an even more tropical variation that plays well with the existing flavors. This would be also delicious with a splash of pineapple juice and a few additional pineapple chunks for garnish. (Kind of like the Scorpion mixed with a Piña Colada.)
• Citrus-Hibiscus Scorpion: Add hibiscus syrup and a splash of grapefruit juice for a tart, floral twist that still keeps it tropical.
• Sorority Scorpion: If you’re looking for something lighter and sweeter, there are a lot of recipes out there that use vodka and grenadine in addition to light and dark rum (but without brandy). This isn’t our preferred version, but it’s certainly popular, and you might just love it.

 

How to Scale It Up: Make the Scorpion Bowl Version

Hosting a crowd? Go big with a batched version of this alcoholic tiki drink in its popular communal form.

Batched Bowl Recipe for 8 Servings:

• 8 oz Aged Rum
• 4 oz High-Proof Rum
• 6 oz VSOP Cognac
• 12 oz Orange Juice
• 6 oz Fresh Lemon Juice
• 6 oz Orgeat Syrup

 

DIRECTIONS:

1. Add everything to a large pitcher or punch bowl and stir with a cocktail spoon.
2. Pour into a large fancy tiki bowl (if you have it) or other decorative punch bowl.
3. Chill in the fridge or serve immediately over a generous mound of crushed ice (more than you think you’ll need).
4. Garnish generously with mint, orange slices, and/or other tropical touches just before serving.
5. Optional– although we take no responsibility for the results and don’t officially recommend this: Float a lime half filled with high-proof rum and (carefully!) light it on fire for that tiki wow-factor.

Want more help scaling up drinks for parties? Our Batching Cocktails Workshop is packed with tips on proportions, dilution, storage, and service—basically everything you need to go from “fun idea” to pro-level batched cocktail service.

 

Final Sip: This Scorpion Still Stings

Whether you’re keeping it small or turning it into a spectacle, the Scorpion brings all the fun of tiki—bright, boozy, and strong enough that you definitely shouldn’t have more than two, max.

I love that this single-serving drink recipe captures everything special about tiki drinks in a manageable format, while still leaving the door open to go big if the occasion calls for it.

This one’s a fun tiki cocktail you’re definitely going to want to celebrate with this summer. So now that you know what to do, what are you waiting for? Go grab your cocktail shaker, ingredients, & a handful of crushed ice… Cheers!