Scorpion Cocktail Recipe

Written by: Yuri Jones
August 21, 2025

Image source: Dos Maderas

Prep Time

5 minutes

Servings

1

Glassware

Old Fashioned Glass and Tiki Mug

Ingredients

1 oz light rum (30 ml)
1 oz brandy (30 ml)
¾ oz fresh lemon juice (22 ml)
¾ oz orange juice (22 ml)
½ oz orgeat syrup (15 ml)
Orange wheel and mint sprig, for garnish

Tools

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Jigger
Citrus juicer
Cocktail shaker
Hawthorne strainer
Bar spoon

Directions

Add all ingredients to a cocktail shaker filled with ice.
Shake for about 15 seconds until well chilled.
Strain into an Old Fashioned glass or tiki mug filled with crushed ice. Garnish with a mint sprig and/or orange wheel.

Mixologist's Notes

Trader Vic’s original recipe was designed for multiple servings; simply scale the quantities up and serve in a shared bowl.
Orgeat is key — don’t substitute it with simple syrup or you’ll lose the nutty depth.
For more tiki flair, float a dash of dark rum on top.

Flavor Profile

Citrus-forward, strong, and nutty with a tropical balance.

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About the Scorpion cocktail

The Scorpion cocktail is a legendary tiki drink that first appeared in mid-20th century Polynesian-style bars.

The earliest known recipe comes from Trader Vic Bergeron in the 1940s, who included it in Trader Vic’s Bartender’s Guide.

While his original version was designed for a communal punch bowl, the Scorpion quickly evolved into both single-serving and large-format variations.

At its core, the Scorpion blends rum, brandy, citrus, and orgeat, offering a nutty-sweet, tropical profile that embodies the spirit of tiki escapism.

What Makes the Scorpion Cocktail Special

Unlike many tiki drinks that rely heavily on layers of rum, the Scorpion brings brandy into the mix — giving it depth, warmth, and a hint of sophistication.

The orgeat syrup (almond-based) adds a nutty sweetness, balancing the brightness of orange and lemon juice.

It’s also a highly flexible recipe. In its punch form, the Scorpion can serve 4–6 people in a large bowl, complete with elaborate garnishes, making it a true party centerpiece.

Spirit Swaps and Food Pairings

Rum choices: Light rum keeps it refreshing, while aged or golden rum adds complexity.
Brandy swaps: Cognac can be used for a more refined flavor.
Pairings: Works beautifully with Polynesian-style bites, like crab rangoon, pork skewers, or coconut shrimp. On the sweeter side, pair with pineapple cake or almond cookies to highlight the orgeat.