Scorpion Punch (California)

The scorpion is a potent mixed drink in which brandy makes an appearance. It should not be too surprising because brandy had been mixed with tropical and citrus fruits long before the tiki bars were even a dream. This scorpion recipe comes from Bergeron and is a fruity rum punch that's almost like a tropical sangria. It makes about 20 drinks and combines a lot of rum with gin, brandy, and white wine. Add lemon and orange juices, orgeat for sweetness, then fresh mint and you have a party-worthy scorpion.

1½ bottles aged rum (1.125 L)
½ bottle white wine (375 mL)
4 Tbsp. gin
4 Tbsp. brandy
2 cups lemon juice, freshly squeezed
1 cup orange juice, freshly squeezed
1 cup orgeat syrup
2 sprigs fresh mint

Garnish:
orange slices
lemon slices
gardenias or edible flowers

Combine all of the ingredients and pour the punch over cracked ice.

Allow it to stand for two hours.

Add more ice and garnish with gardenias and/or slices of citrus fruit.

Serve and enjoy.

Makes 20 servings.

Variations:

• Pour both dark rum and light rum in equal parts.
• Substitute the gin with vodka, or use equal parts of both.
• Use equal parts orange juice and pineapple juice.
• Add grenadine to sweeten the scorpion and give it a blush pink colour.
• Blend the ingredients with 2 cups of ice, then serve it over ice.
• In his book, "The Craft of the Cocktail," Dale DeGroff has a recipe for a single drink that is quite tasty as well. That recipe pours one shot each of rum, brandy, and orange juice, then adds lemon juice along with both simple syrup and orgeat to accent the flavours.