The Scorpion Cocktail

Don the Beachcomber vs. Trader Vic

When we talk about tiki cocktails and tropical vibes, two names always come up: Don the Beachcomber and Trader Vic. These two men didn't just make drinks; they created a whole new way of enjoying life.

The rivalry between Don the Beachcomber and Trader Vic was more than just a competition; it was a friendly challenge that pushed both men to be more creative. They inspired each other and, in turn, inspired many others. For me, Don the Beachcomber is my main source of inspiration, but I deeply respect Trader Vic for making tiki culture so popular.

Their legacy lives on in every tiki cocktail we enjoy today. The Scorpion, with its rich flavors and history, is a perfect reminder of their lasting impact. So next time you enjoy a tiki drink, remember the fun rivalry that helped create this colorful and delicious world.

Don the Beachcomber: My Mentor and Hero

Don the Beachcomber, whose real name was Ernest Raymond Beaumont Gantt, is the person I look up to the most. His amazing ideas for mixing rum with exotic fruits and spices have shaped my own way of making cocktails and living life. Don didn't just make drinks; he made a magical experience that made you feel like you were in a faraway paradise.

Trader Vic: The Innovator

But we can't forget Trader Vic, whose real name was Victor Jules Bergeron Jr. While Don started the tiki trend, Trader Vic made it famous all around the world. Vic was great at creating new drinks and making tiki bars popular. His bars became legendary, and his influence is still felt today. He brought new flavors and styles to tiki drinks, making them even more exciting. Everyone know that he invented the Mai Tai, but my favorite one from T.V. is the Scorpion

The Scorpion Cocktail: A Tiki Classic

The Scorpion cocktail is a perfect example of the creativity, is made with rum, brandy, orange juice, lemon juice, orgeat syrup, shows off the tropical taste both men were known for.

The Scorpion's history is a bit unclear, but most people agree that Trader Vic made it famous. He discovered the drink in Hawaii in the late 1930s and loved it so much he brought it to his own bars, adding his own special touches.

The Scorpion is complex and balanced, often served in a big bowl for sharing, highlighting the social and fun nature of tiki culture.

In subsequent years, variations of the Scorpion cocktail emerged, with different bartenders and establishments putting their own spin on the classic recipe

——————————

From the Trader Vic’s book of Food & Drinks - 1946 

"Dedicated to those merry souls who make eating and drinking a pleasure; who achieve contentedness long before capacity; and who, whenever they drink, prove able to carry it, enjoy it, and remain gentlemen."

               “TRADER VIC”

Menus + Books: DDP"s Personal Collection

Photo credits: Atlanta Magazine

SCORPION 

(Serves about 12 people)

1½ bottles Puerto Rican rum (Ron Merito or Brugal)

2 ounces gin

2 ounces brandy

16 ounces lemon juice

8 ounces orange juice

8 ounces orgeat (almond flavoring)

2 sprigs of mint

½ bottle white wine

Mix thoroughly, pour over cracked ice; let stand two hours and add more ice. Garnish with gardenias.

———————————————

From the Trader Vic’s book Bartending Guide - 1972 

SCORPION (INDIVIDUAL)

1½ ounces lemon juice

2 ounces orange juice

½ ounce orgeat syrup

1 ounce brandy

2 ounces light Puerto Rican rum

Blend in electric drink mixer with 1 scoop shaved ice. Pour into grapefruit supreme glass. Add ice cubes. Decorate with gardenia.

SCORPION (FOR THREE OR FOUR PEOPLE)

6 ounces orange juice

4 ounces lemon juice

1½ ounces orgeat syrup

6 ounces light Puerto Rican rum

1 ounce brandy

Blend in electric drink mixer with 2 scoops shaved ice. Pour into large scorpion bowl. Fill with ice cubes. Decorate with a gardenia.

—————————————————————————

Daniele Dalla Pola’s 

Green Scorpion [ 2009 ]

1 oz Brandy [I use Vecchia Romagna or Fundador]

2 oz White Puerto Rican Rum [I use Bacardi Superior or Havana Club Blanco]

1 oz Dan’s Green Orgeat* 

1 oz Lime juice

2 oz Orange Juice

Add all the ingredients in a mixing cup

Add crushed ice

Blend for 5 seconds 

Pour unstrained into a snifter glass 

Add more crushed ice

Garnish with pistachio crumbs and mint sprig

*Dan’s Green Orgeat 

200 g Almond paste

200 g peeled Pistachios 

24 oz warm simple syrup 

2 dashes  ml Rose water 

1 dash green food colorant 

2 oz Brandy 

Mix all the ingredients in a food processor till smooth 

Pour into a bottle [better in a  squeeze bottle]

Keep it at room temperature