Trader Vic's 1946 Scorpion Bowl

A tiki-style sharing bowl of aged rum and cognac blended briefly with fresh lemon and orange juice, poured into a volcano bowl and finished with grated cinnamon and orchids. Made for a small group.

Total time: 5 min
Servings: 4

Naturally sweet twist
Citrusy & spiced

Tall glass of layered blue, orange and red drink with a lemon slice and black straw on a bar lit in purple — Sour meets Sweet Magic

Ingredients

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10 oz (296 ml) aged rum
2 oz (60 ml) cognac
4 oz (120 ml) fresh lemon juice
3 oz (89 ml) fresh orange juice
6 oz (170 g) crushed ice
151-proof rum, for the bowl
freshly grated cinnamon, to garnish
a few ice cubes
edible orchids, to garnish
2–3 Richberry halves

How to Make It

Blend
Blend the aged rum, cognac, lemon juice and orange juice with 6 oz crushed ice just long enough to chill and dilute. It should stay liquid, not frozen.
Prepare the bowl
Pour a little 151-proof rum into the centre well of a volcano bowl and, well away from anything flammable, carefully light it. Grate a pinch of cinnamon into the bowl.
Pour and garnish
Pour the drink into the bowl with a few ice cubes and garnish with orchids.
Add the Richberry twist
Just before your first sip, chew 2–3 Richberry halves gently and let them linger for about 30 seconds. Discard any pit, then taste how the sour notes turn sweet.

Richberry changes the taste, not the drink: a cocktail may taste softer, but it is just as strong. Please enjoy it responsibly.