Scorpion Cocktail Recipe

A Scorpion cocktail mixes rum, citrus, and almond into something that feels tropical but not over the top. Honestly, it’s the kind of drink that can turn an average night into something you’ll remember. You can make this classic tiki cocktail at home with just a handful of ingredients and some basic bar gear.

I love how the Scorpion brings together bright fruit flavors and the warmth of rum. It feels refreshing without tipping into sugary territory—great for kicking back or mixing up a round with friends.

Once you get the steps down, you’ll realize it’s a breeze to whip up. This guide covers what you need—gear, ingredients, and the how-to—so you can nail the drink every time.

You’ll also spot some tasting notes so you can see why the Scorpion holds its own in the tiki world.

Scorpion Cocktail Recipe

This drink works because rum, brandy, and citrus just play well together. If you’ve got the right tools and fresh stuff on hand, it only takes a few minutes to shake up a glass.

Equipment

Before I start, I grab a few basic bar tools. Having those within reach just makes everything smoother and less messy.

• Cocktail shaker – for mixing and chilling
• Jigger – so I don’t eyeball the pours
• Strainer – keeps out ice and pulp
• Bar spoon – for a quick stir if needed
• Citrus juicer – fresh juice is worth it
• Ice cubes – chills things fast
• Tiki or highball glass – looks festive

I like a shaker with a solid seal—I shake hard and hate cleaning up spills. Clean tools really do keep the flavors bright.

Ingredients

I stick with fresh, balanced ingredients for that sweet-tart kick. The Scorpion’s all about rum, brandy, and citrus with a little almond sneaking in.

• 1 1/2 oz light rum
• 1 oz brandy
• 1 oz orange juice
• 3/4 oz lemon juice
• 1/2 oz orgeat syrup (almond syrup)
• 1/4 oz simple syrup (optional, for extra sweetness)
• Crushed ice
• Orange slice and mint sprig for garnish

I always sneak a taste before pouring, just to tweak the sweetness or acidity. Fresh juice really does make a difference—bottled stuff just can’t compete.

Instructions

Here’s how I usually make it:

• Fill your shaker halfway with ice.
• Pour in the rum, brandy, orange juice, lemon juice, orgeat, and simple syrup.
• Shake it up for about 10–15 seconds, nice and firm.
• Strain everything into a glass loaded with crushed ice.
• Top with an orange slice and a mint sprig.

I shake just long enough to chill without watering it down. The crushed ice keeps things cold and mellows out the punch as you sip.

Notes

Light rum keeps things lively, and brandy brings a little depth. Sometimes I swap in dark rum or dial down the juice if I want it bolder.

Orgeat syrup is non-negotiable for me—it’s what gives the Scorpion that almond edge. If I’m feeling ambitious, I’ll make my own for a richer flavor.

For parties, I just scale it up and throw everything in a punch bowl with a heap of ice and some citrus slices. It looks great and stays chilled, even if people linger over their drinks.

Tasting Notes

When I take my first sip of the Scorpion cocktail, a bright citrus flavor hits me right away. The orange and lemon mix gives it this crisp, tangy start that really wakes up my taste buds.

Once the citrus starts to fade, I pick up the smooth rum and that slightly nutty orgeat syrup. They bring in a gentle sweetness that balances out the tartness.

I love how the flavors blend—nothing really overpowers anything else.

The drink’s got a medium body and a light tropical aroma. When I lift the glass, I catch hints of almond and pineapple.

It feels refreshing but not too strong, so I can just relax and sip it slowly.

As the ice melts, the flavors mellow out and get softer. There’s a faint warmth from the rum that lingers at the end, leaving this pleasant finish that kind of makes me want another sip.