luau scorpion

2 oz Gold Puerto Rican Rum (Caliche)
2 oz Gin (Beefeater)
1 oz Brandy or Cognac (Foret VSOP)
2 oz Orange Juice
1 oz Lime Juice
1 oz Simple Syrup
3/4 oz Orgeat
8 oz Ice

Blend for 5 seconds and pour into a Tiki bowl (shake with crack ice, pour into a Tiki bowl, and top with crushed ice). Garnish with a gardenia (orange twists, flower, and spent inverted half lime shell filled with Don Q 151 and ignited).
Two Tuesdays ago, it was time for some arts and crafts to use the mini-Scorpion bowl that we found at the Cambridge Antique Market. For a recipe, I turned to Jeff Berry's Remixed and opted for the Luau Scorpion for its inaugural fill (in our hands). Over the summer, I had made the Kelbo's Scorpion variation of the Trader Vic's classic. This one though was created at the Luau in Beverly Hills around 1958, and it is closer to Trader Vic's 1946 recipe than many of the recipes that Trader Vic was publishing for the drink around that time. Once prepared and the flame extinguished, the Luau Scorpion proffered a nutty citrus aroma. The flavor followed in that path as the sip was filled with orange and lime notes and the swallow was juniper and nutty.