Spirituous, orange, racy, effervescent
Pair with wings, fried chicken, calamari, or bacon-wrapped anything.
Presentation is half of the Scorpion’s charm and reputation. Served in a ceramic volcano bowl with dry ice, an orchid, and a float of high-proof rum aflame, it certainly has a wow factor. But the drink itself is a delicious bombshell of booze and bubbles. It was traditionally served with a flaming 151 rum float, which adds flavor and punch, but we like to replace it with Champagne and serve it for brunch in a pair of rocks glasses, festooned with pineapple and mint.
2 ounces (60 ml) light rum (Flor de Caña 4 Yr)
½ ounce (15 ml) brandy (Pierre Ferrand Ambre)
¾ ounce (22 ml) fresh lemon juice
1½ ounces (45 ml) fresh orange juice
½ ounce (15 ml) orgeat (page 244)
1 ounce (30 ml) Champagne (optional)
Pineapple wedge, for garnish
Muddle the pineapple wedge in a shaker, add the remaining ingredients (except Champagne), and shake with ice. Strain into an ice-filled rocks glass. Top with bubbly and garnish with a pineapple wedge on the rim of the glass.