Polynesian-style tiki bars (Trader Vic's) · American
Scorpion Bowl (Sharing Rum Punch with Orgeat)
The communal tiki centrepiece: rum and brandy with orange, lemon and almond-scented orgeat, served in a big bowl with long straws for the whole table. Fruity, fragrant and dangerously easy — Trader Vic's party in a bowl.
Published July 11, 2026
Cultural context
The Scorpion is a Trader Vic's classic, adapted from an earlier Hawaiian punch, and its signature move is orgeat — a sweet almond syrup that gives the drink its fragrant, marzipan-like nose. Scaled up into a big communal Scorpion Bowl with a volcano of ice in the middle (sometimes a flaming shot) and a fistful of long straws, it became the ultimate group tiki experience: a party you drink out of the middle of the table.
The Scorpion Bowl is the communal tiki centrepiece: rum and brandy with orange, lemon and almond-scented orgeat, served in a big bowl with long straws for the whole table. Fruity, fragrant and dangerously easy — a Trader Vic’s classic scaled up into a party.
Orgeat is the signature
That almond syrup gives the Scorpion its fragrant, marzipan nose — the same magic that defines the Mai Tai. Skip it and you lose the drink’s soul. (It contains almonds.)
One bowl, many straws
Serve it in a big tiki bowl over a mound of crushed ice with a fistful of long straws — or divide the single-Scorpion ratio into individual glasses. Either way, it’s stronger than it tastes.
One of the tiki family
The orgeat ties it to the Mai Tai, and the sharing format makes it the natural party centrepiece of the tiki family.
Ingredients
- 180 ml (6 oz) white rum This makes a bowl for about four; scale up or down as needed.
- 60 ml (2 oz) brandy The brandy is the traditional Scorpion's secret extra layer.
- 180 ml (6 oz) fresh orange juice
- 120 ml (4 oz) fresh lemon juice
- 60 ml (2 oz) orgeat (almond syrup) The signature — its almond aroma defines the drink. Contains almonds.
- orange and lemon wheels, mint and edible flowers, to garnish
- plenty of crushed ice
Method
Tap a step’s number to check it off as you go.
-
Shake or blend the rum, brandy, orange juice, lemon juice and orgeat with ice (in batches if needed).
Why: Shaking or a quick blend chills and froths the punch and integrates the orgeat evenly.
-
Pour into a large tiki bowl filled with crushed ice.
Why: The communal bowl and mound of ice keep it cold and are the whole point of the Scorpion Bowl experience.
-
Garnish lavishly with citrus wheels, mint and flowers, add several long straws, and share.
Why: Long straws for the table are the tradition — everyone drinks from the same bowl.
A quick, anonymous tap — no review needed.
Variations
- Single Scorpion
Divide by four for one drink: 45 ml rum, 15 ml brandy, 45 ml orange, 30 ml lemon, 15 ml orgeat, shaken over crushed ice.
- Stronger
Float a little overproof rum on top, or add a small measure of dark rum, for more punch.
- The tiki family
The orgeat links it to the Mai Tai; the sharing format makes it the party centrepiece of the family.
Serving & Storage
The ultimate group and party drink — one bowl for the table. Pace everyone; it's stronger than it tastes.
Pairs with: Crab rangoon, Pu pu platter, Spring rolls, Char siu.
Storage: Mix to order; the fresh citrus and ice are best served immediately. Don't pre-batch with ice.
Nutrition
Per serving (1 serving (~180 ml))
- Calories
- 245
- Protein
- 0 g
- Carbs
- 26 g
- Fat
- 0 g
- Fiber
- 0 g
- Sugar
- 22 g
- Sodium
- 5 mg
Estimated using standard ingredient data. Values vary with brands and substitutions.
Frequently Asked Questions
What is orgeat and why does it matter?
Orgeat is a sweet syrup made from almonds, sugar and a little orange-flower or rose water. Its fragrant, marzipan-like aroma is the signature of both the Scorpion and the Mai Tai — without it the drink loses its defining nose. Note it contains almonds, so it's not nut-allergy safe.
Do I need a special bowl?
No — any large punch bowl works, and you can serve it in individual glasses instead (see the single-Scorpion ratio in the variations). The communal tiki bowl with long straws is traditional and fun, but the drink tastes the same either way.
Why brandy in a rum drink?
It's the traditional Scorpion's quiet secret. A small measure of brandy adds a grape-y depth and warmth that rounds out the rum and citrus. Leave it out if you must, but it's what makes a Scorpion taste like a Scorpion.
From our kitchen community
Ratings & Reviews
My Rating
Tap a star to rate — no sign-in, no form needed.
My Review
0 Ratings
🥣 0 home cooks made it!
Be the first to rate Scorpion Bowl (Sharing Rum Punch with Orgeat).
Related Recipes
Oakland, California (Trader Vic's, 1944) · American (Tiki)
Mai Tai (The Real Tiki Classic)
Aged rum, lime, orange curaçao and orgeat over crushed ice — the original 1944 Mai Tai, a million miles from the sweet pineapple impostor. Nutty, citrusy and rum-forward, it's the high point of tiki done right.
Hollywood, California (1934) · American (Tiki)
Zombie (Don the Beachcomber's Tiki Bombshell)
The original tiki blockbuster — three rums, fruit juices, falernum and absinthe, built tall and famously limited to two per customer. The history, the rum stack, and why it's so strong.
New Orleans, Louisiana (French Quarter) · American
Hurricane (New Orleans Rum, Passion Fruit & Citrus)
The big, red New Orleans tiki classic: dark and light rum with passion fruit, orange and lime, served tall over crushed ice in a curvy hurricane glass. Fruity, potent and pure French Quarter.
Singapore (the Raffles Hotel Long Bar) · Singaporean
Singapore Sling (The Raffles Hotel Classic)
The tropical gin classic born at Raffles Hotel: gin, cherry liqueur, Bénédictine, citrus and pineapple, shaken into a frothy, ruby long drink. The full original build, not the sugary shortcut.