Scorpion Bowl Recipes

Steps:

• Combine 4 ounces blended aged rum, 2 ounces lemon juice, 1 1/2 ounces each orange juice and orgeat (almond syrup) and 1 ounce each brandy and gin in a blender. Add 1 cup crushed ice and blend until very cold. Pour into a large shallow glass and add a few ice cubes. Garnish with an edible flower and lemon slice. Serve with 2 straws.

Steps:

• In a blender, working in batches if necessary, combine the rum, lemon juice, orange juice, orgeat, Cognac and gin. Add the ice, then cover and blend at high speed until the ice is broken into small pieces, 5 to 10 seconds.
• Pour into a scorpion bowl, tiki bowl or small punch bowl. Garnish as desired. (If using a scorpion bowl with a volcano, this would be the time to light your flaming lime shell, if desired, taking care to keep garnishes out of the flame's reach. Snuff out any lingering flames before Step 3.)
• Serve immediately, with straws.

Steps:

• In a punch bowl or pitcher, combine the amaro, sweet vermouth, and bitters. Working one by one, hold the lemon peels by their long edges with the peel facing down into the bowl. Pinch the peel to express the citrus oils and drop the peel into the bowl. Serve in ice-filled punch or lowball glasses and top each drink with sparkling water just before serving.
• In an ice-filled punch or lowball glass, combine the amaro, sweet vermouth, and bitters. Top with sparkling water. Hold the lemon peel by its long edges with the peel facing down into the glass. Pinch the peel to express the citrus oils, drop the peel into the glass, and serve.

Steps:

• Place the crushed ice in a large pitcher and pour in the gin, dark rum, 151 proof rum, light rum, vodka, grenadine, orange juice, pineapple juice, and lemon juice. Stir well to mix, then pour into a large, decorative cocktail glass and garnish with pineapple, cherries, and straws.