SCORPION BOWL

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.