15 Apr Scorpion cocktail
Which rum is best for a Scorpion cocktail?
About Dos Maderas 5+3 Rum
Dos Maderas 5+3 is a unique blend of Barbadian and Guyanese rums, aged for five years in the Caribbean before maturing for an additional three years in Jerez, Spain, in Palo Cortado sherry casks. The result? A perfectly balanced rum with notes of vanilla, hazelnut, coconut, and subtle maple.
About Dos Maderas 5+3 Rum
Dos Maderas 5+3 is a unique blend of Barbadian and Guyanese rums, aged for five years in the Caribbean before maturing for an additional three years in Jerez, Spain, in Palo Cortado sherry casks. The result? A perfectly balanced rum with notes of vanilla, hazelnut, coconut, and subtle maple.
Ingredients to make a Scorpion cocktail
2 oz. Dos Maderas 5+3 Rum
1 oz. Gran Duque de Alba Brandy
2 oz. Fresh orange juice
1 oz. Fresh lemon juice
0.5 oz. Orgeat syrup
Crushed ice
Garnish: Mint sprig & orange wheel
Scorpion recipe - Step by Step
- Add Dos Maderas 5+3 Rum, brandy, orange juice, lemon juice, and orgeat syrup to a cocktail shaker filled with ice.
- Shake vigorously for 10–15 seconds until well chilled.
- Strain into a tall tiki glass or Scorpion bowl filled with crushed ice.
- Garnish with a mint sprig and orange wheel.
- Sip slowly… or not. But don’t say we didn’t warn you.
History and Origins of the Scorpion Cocktail
The Scorpion’s origins are as mysterious as a pirate’s treasure map. While some say it hails from Honolulu, others credit Trader Vic, the tiki godfather himself, for tweaking the recipe and popularizing it in the 1940s at his Oakland restaurant. The cocktail is one of the oldest and most iconic tiki drinks to emerge from the golden age of tropical escapism.
Originally served in a giant communal bowl with long straws—because what could go wrong?—the Scorpion evolved into an individual-sized cocktail with just as much punch. Vic’s version dialed in the balance of rum, brandy, citrus, and almond, giving it complexity without losing that island flair.
Fun fact: The party-sized Scorpion Bowl was once considered a “starter” drink on tiki menus. Apparently, “starter” used to mean “one-way ticket to trouble.” It became not just a drink, but a ritual. Inspired by the Polynesian tradition of kava bowls—ceremonial communal drinks made for festive gatherings.
Tips for making a perfect Scorpion cockail
Tip 1: Use fresh juice. No bottled shortcuts here. The lemon and orange juices provide the tart, juicy base that holds the whole thing together.
Tip 2: Shake like you’re warding off the sting. Give it a solid 15-second shake to mix and chill everything to perfection.
Tip 3: Don’t skip the orgeat. That nutty almond sweetness is the Scorpion’s secret weapon—it softens the citrus and brings everything into balance.
Tip 4: Choose a rich, aged rum. Dos Maderas 5+3 adds that smooth, sherry-kissed backbone to support the brandy and brighten the citrus.
Tip 5: Garnish like a tiki god. A fresh mint sprig and juicy orange wheel bring color, aroma, and that touch of tropical drama.
Tips for making a perfect Scorpion cockail
Tip 1: Use fresh juice. No bottled shortcuts here. The lemon and orange juices provide the tart, juicy base that holds the whole thing together.
Tip 2: Shake like you’re warding off the sting. Give it a solid 15-second shake to mix and chill everything to perfection.
Tip 3: Don’t skip the orgeat. That nutty almond sweetness is the Scorpion’s secret weapon—it softens the citrus and brings everything into balance.
Tip 4: Choose a rich, aged rum. Dos Maderas 5+3 adds that smooth, sherry-kissed backbone to support the brandy and brighten the citrus.
Tip 5: Garnish like a tiki god. A fresh mint sprig and juicy orange wheel bring color, aroma, and that touch of tropical drama.
Scorpion Cocktail Variations & Types
Over the years, other tiki bars experimented with the Scorpion—swapping lemon for lime, tweaking the spirit ratios, and introducing new garnishes—but the heart of the drink has remained unchanged: a communal spirit, both figuratively and literally.
Scorpion Bowl
The original large-format party drink. Scale up the ingredients and serve with long straws for communal sipping (and caution).
Spicy Scorpion
Add a slice of jalapeño or a dash of chili tincture to give your Scorpion a fiery sting.
Pineapple Scorpion
Swap orange juice for pineapple juice for a sweeter, more tropical twist.
Frozen Scorpion
Blend all ingredients with crushed ice for a slushy, summer-ready spin.
FAQ
Dos Maderas 5+3, for its double-aged richness and subtle sweetness that ties the whole drink together.
The Mai Tai is rum-forward with lime, curaçao, and orgeat while the Scorpion combines rum and brandy with more citrus and orgeat for a fuller, juicier, and crushable profile.
Absolutely! In fact, definitely! Just multiply to scale up the recipe, fill a punch bowl or Scorpion bowl with crushed ice, and let your guests dive in with extra long straws. Consider floating a few inverted citrus shells filled with overproof rum for that extra statement.
Try Hawaiian pork sliders, teriyaki wings, or grilled shrimp skewers. You want bold, sweet-savory bites to match the cocktail’s flavor punch.
Ready to feel the sting? Mix up your own Scorpion and tag us @dosmaderas on Instagram. for a chance to be featured!
Cocktails with Dos Maderas 5+3
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