Photo: Victor Protasio; Prop Styling: Kay E. Clarke; Food Styling: Mary Claire Britton and Karen Rankin
Serves 1 (serving size: 8 to 9 oz.)
The rum and brandy Scorpion first came onto the cocktail scene via a small bar in Honolulu, but Trader Vic swiftly adopted it for his Tiki empire in the Bay Area. You can make it an individual drink, but we prefer to sip it out of a kitschy-cute scorpion bowl with friends.
4 tablespoons fresh orange juice (from 1 orange)
4 tablespoons (2 oz.) light rum
2 tablespoons plus 2 tsp. fresh lemon juice (from 1 lemon)
Process orange juice, rum, lemon juice, brandy, orgeat syrup, and ice in a blender on high until blended, about 10 seconds. Pour into a wine glass, Collins glass, or a tiki mug; garnish with an orange wedge and mint sprig.