Scorpion Cocktail Punch
The Scorpion is a potent and complex tropical cocktail, often served as a punch. Its origins trace back to the mid-20th century, and its recipe has evolved over time, resulting in many variations. While recipes vary, rum is a constant, and you'll frequently find orange juice and orgeat syrup. Traditionally served in a scorpion bowl, it can be quite a showstopper with a flaming shot of rum at its center.
Ingredients
- 1 1/2 (750-milliliter) bottles aged rum
- 1/2 (750-milliliter) bottle white wine
- 4 tablespoons gin
- 4 tablespoons brandy
- 2 cups lemon juice
- 1 cup orange juice
- 1 cup orgeat syrup
- 2 sprigs fresh mint
- Orange slices, for garnish
- Lemon slices, for garnish
- Gardenias or edible flowers, for garnish
Shake up your menu
More cocktails to try
Want variety at the bar? Mix in one of these LuckyLadds-approved cocktails to keep every round exciting.
Signature cocktail
Elderflower And Passion Fruit Gin And Tonic
This combination of flavours and sweetness with the bitterness of gin and tonic is in my opinion the biggest selling point of this cocktail. Once you’ve mixed this one or your friends, everyone will be asking for one!
- ice
- 2 ounces quality gin (1/4 cup / 60ml)
- 4 ounces quality tonic water (1/2 cup / 120ml)
- 1 fresh passion fruit
- 1-2 tsp elderflower syrup
Signature cocktail
Pink Mexican Dragon
Having a Pink themed birthday or hens party the Pink Mexican Dragon is a must! The smokey tones of mezcal balanced with dragon fruit and sweet agave syrup harmonised perfectly. The Pink Mexican Dragon gets its name from Mezcal a tequila like spirit, Don’t judge this cocktail by its looks the dragon is delicious but it has got a bite.
- 45ml Mezcal
- 15ml Dry Vermouth
- 15ml Lime juice
- 25ml Agave syrup
- Pink dragon fruit chunks
- Egg white or aquafaba
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Blue Hawaiian
Escape to a sun-drenched beach with ourBlue Hawaiian Coconut cocktail. This cocktail is a tantalising blend of creamy coconut rum, sweet pineapple juice, and a hint of blue curaçao, giving it that iconic tropical hue. Perfect for summer parties, this cocktail offers a taste of the islands.
- 45 ml rum
- 25 ml ounce blue curaçao liqueur
- 60 ml pineapple juice
- 30 ml ounce cream of coconut
- Maraschino cherry, for garnish
- Pineapple wedge, for garnish
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