Scorpion Recipe

Jessica Leibowitz

This individually-sized Scorpion was adapted by Jeff Berry and Annene Kaye for Beachbum Berry's Grog Log based on an original drink by Trader Vic from the 1950s. We can't get enough: it's tart and fresh, lightly sweet, and nicely spiked with a mixture of light Puerto Rican rum and brandy. Have fun with the garnishes: throw on the edible flowers, pineapple wedges, cherries, limes, lemons...or make a huge batch and serve it in a Scorpion or flaming Volcano bowl with lots of straws.

Beachbum Berry's Tiki App+ is a great resource for tiki recipes; it collects over 150 recipes from his books including Grog Log, Intoxica!, and Sippin' Safari,. It's searchable by ingredient and allows you to add your own notes on the recipes you use.

We like the orgeat from Small Hand Foods, but you can also make your own at home.

Recipe Facts

Active: 5 mins
Total: 5 mins
Serves: 1 serving

Rate & Comment


  • 2 ounces fresh orange juice
  • 1 1/2 ounce fresh lemon juice
  • 1/2 ounce orgeat syrup
  • 2 ounces light Puerto Rican rum
  • 1 ounce brandy
  • 1 cup crushed ice


  1. Put all ingredients in a blender and blend for 10 seconds. Pour unstrained into a double old fashioned glass or wide brandy snifter. Garnish as desired.

Special equipment