Sweet & Spicy Scorpion
The scorpion is a delicious tropical cocktail that dates all the way back to the mid-1900s. It is meant to be enjoyed as a punch, as described in Victor Bergeron’s first book from 1947, then Trader Vic heavily modified the recipe and, in his 1972 edition, added the scorpion bowl and a single scorpion cocktail. Over the years ingredients have been added, subtracted, and doubled, what we’re trying to say is that it is hard to find two scorpion recipes that are alike. For most scorpions, rum is the essential ingredient, but for our Sweet & Spicy Scorpion, it’s our Bourbon Whiskey Finished with Black Cherry Wood. This tiki-inspired cocktail will have you feeling like you’re on a tropical beach, you can basically feel the breeze!
Do you know when you get that perfect balance of sweet and spicy? Yea, this is it. The addition of bourbon instead of rum adds a nice little spice, but we wanted more. So, we added some Ancho Reyes Chili Liqueur and chili lime salt to give it a fiery yet satisfying feel. We’ve talked about the spice, now the sweet. Refreshing pineapple juice, zesty lemon & lime juice, citrusy Orgeat Simple Syrup, and the floral and herbal nose of the dry vermouth. When you’re dealing with this many ingredients, it’s important to have balance, and this cocktail is perfect! Be sure to give it a real good shake and let it sit for a minute or two and shake again to get all those flavors mixed well.
Orgeat Syrup can be expensive in the store so we will let you in on a little secret. Follow the recipe below for a homemade, cheap version but with all the taste.
Sweet & Spicy Scorpion
- 2 oz Bourbon Whiskey Finished with Black Cherry Wood
- 1/2 oz Ancho Reyes Chili Liqueur
- 1-1/2 oz of Pineapple Juice
- 3/4 oz Lemon Juice
- 3/4 oz Orgeat Simple Syrup
- 1/4 oz Lime Juice
- Pineapple Wedge
- Chili Lime Salt or Tajin®
- Maraschino Cherry
- In a cocktail tin with ice combine the first seven ingredients and shake well.
- Strain into a cocktail glass, we used a rocks glass as a nod to the whiskey inside the drink, with ice.
- Garnish with a pineapple wedge dipped in chili lime salt and a maraschino cherry.
Orgeat Simple Syrup
- 1/2 cup of hot water
- 1/2 cup of sugar
- A Jar (preferably one you can seal)
- Almond Extract
Instructions: 10-15 Minutes
- You can heat the sugar and water in a pan and bring it to a boil until the sugar dissolves. Or, you can put them in a jar and let them sit for an hour. Either work.
- We combined them in a jar and used a milk frother to dissolve the sugar. It was faster than letting it sit, and you don’t dirty a pan.
- To make it Orgeat, add a cupful of almond extract (~1/8t) then stir with the frother again.