Scorpion
Originally created in the 1950s by Victor Bergeron, this recipe is adapted from his 1972 Trader Vic cocktail book.
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Cooking tools:
- Blender
- Citrus press
- Jigger
- Measuring cup
- Chef's knife
- Cutting board
- Glass
Ingredients
- 1½ oz Distiller’s Cut Rum
- ¾ oz Distiller’s Workshop Brandy
- 1½ orange juice
- 1 oz lemon juice
- ½ oz Daddy’s Orgeat Cocktail Syrup
- 1 orange wheel and a mint spring for garnish
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