Scorpion Bowl Recipe

If you are looking for a cocktail that packs a punch, then this scorpion bowl is the drink for you!  Almost as dangerous as the Long Island Iced Tea, the only thing that makes it less dangerous is that it is made to be imbibed by two people or more.

My sister, Denise, had reached a milestone birthday and she told her daughter that she wanted something special to celebrate!

So, her daughter (my niece), Emily decided to buy them both tickets to fly to Massachusetts.  It had been 12 years since they’ve been up to visit.  They arrived Christmas weekend and stayed through the following Tuesday.  That made the holiday more special for our whole family that year.

When I decided to make this for my sister – her favorite drink to get at a Chinese food restaurant – and researched the ingredients, what really surprised me was that the recipe calls for gin.  Vodka didn’t surprise me.  But gin?  Big surprise.

The first time I posted this recipe, I served the cocktail in a pretty, Asian-style bowl. (Scroll down to see the original photo.) This time I chose something see-through. You can serve it in whatever you want, just make sure your container can hold 28 ounces of liquid plus a bunch of ice cubes.

Helpful tips

• Bowls can be fun to use for sharing this cocktail, but use whatever container strikes your fancy, as long as it holds 28 ounces and some ice.
• I use more orange juice than usual in this recipe because it’s a potent cocktail and the extra juice nicely balances the alcohol.
• If you want to make this scorpion bowl less potent, you can safely skip the vodka, but don’t skip the gin since it adds a distinctive flavor.
• I use both regular maraschino cherries and Luxardo cherries.  Remember to rinse them thoroughly before placing them in the scorpion bowl.  The syrup the cherries come in is really sweet.  And who needs that?

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How to make the scorpion bowl

Pre-step

Get a big glass mixing bowl and a cocktail spoon. You won’t be adding ice to this bowl but you will add it to the drink receptacle.

After you measure the ingredients, add them to the mixing bowl.

Step one

Gather the ingredients – gin, dark rum, white rum, vodka, grenadine, pineapple juice and orange juice.

Step two

Measure 2 1/2 ounces of gin. (A)

Step three

Measure 1 1/2 ounces of dark rum. (B)

Step four

Measure 2.5 ounces of vodka. (C)

Step five

Measure 2.5 ounces light rum. (D)

Step six

Measure 6 ounces of pineapple juice. (E)

Step seven

Measure 10 1/2 ounces of orange juice. (F)

Step eight

Measure 2 1/2 ounces of grenadine. (G)

Step nine

Stir the concoction with a cocktail stirrer, cut orange slices and gather 3 regular maraschino cherries and 3 Luxardo cherries.

Step ten

Pour the scorpion bowl recipe into your serving container and add a bunch of ice cubes.  I also place the orange slices, cherries and straws.

Here is the original photo.  Still looks delicious.

I like drinking scorpion bowls, but unless I know the person really well, I don’t like drinking it from the same receptacle as they do.  So, I usually just pour some in my own glass.  Does it still make the cocktail a scorpion bowl?  Yes indeed it does.  It’s all in the name.

I take a ladle and spoon the drink in some glasses along with the orange slices and cherries.

And now for the final photo.  Let’s look at the vertical photo of the drink in the glasses.

I take a sip.  Woohee!  Even though it has a lot of alcohol, it’s nicely balanced so you have to be careful because if you drink it quickly, you won’t notice the affects until you stand up.

I hope you enjoyed this scorpion bowl recipe!

Other delicious cocktails

• Bramble
• New York Sour
• Cherry infused bourbon
• The Bennett

Please feel free to leave me a comment what is your go-to cocktail recipe.

And as always, may all your dishes/drinks be delish!

If you’ve tried this I’d love the hear what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST  to see more of my delicious food and delightful cocktails!

Originally published in December of 2016.