Scorpion Recipe

By
Maggie Hoffman
Maggie Hoffman is a contributing writer at Serious Eats.
Maggie Hoffman
Maggie Hoffman is a longtime food and drink expert whose recipes and cocktail-making tips can be found on her newsletters What to Drink and The Dinner Plan. She is the author of  The One-Bottle Cocktail and Batch Cocktails, both published by Ten Speed Press.
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Updated May 09, 2025
20110420scorpionprimary.jpg
Jessica Leibowitz

This individually-sized Scorpion was adapted by Jeff Berry and Annene Kaye in the book 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 with a lot of straws.

Recipe Details

Scorpion Recipe

Prep 5 mins
Active 5 mins
Total 5 mins
Serves 1 serving
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Ingredients

  • 2 ounces fresh orange juice

  • 1 1/2 ounces fresh lemon juice

  • 1/2 ounce orgeat syrup

  • 2 ounces light Puerto Rican rum

  • 1 ounce brandy

  • 1 cup crushed ice

Directions

  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

Blender

Nutrition Facts (per serving)
276 Calories
1g Fat
20g Carbs
1g Protein
×
Nutrition Facts
Servings: 1
Amount per serving
Calories 276
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 26mg 1%
Total Carbohydrate 20g 7%
Dietary Fiber 0g 1%
Total Sugars 12g
Protein 1g
Vitamin C 49mg 244%
Calcium 21mg 2%
Iron 0mg 1%
Potassium 183mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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