jamaican scorpion bowl

1 1/2 oz Overproof White Rum (Rum Fire)
1 1/2 oz Aged Jamaican Rum (Appleton Reserve)
1 oz VS Cognac (Camus)
4 oz Orange Juice
2 oz Lemon Juice
1 1/2 oz Orgeat
1 tsp Demerara Cinnamon Syrup (1/4 oz Cinnamon Syrup)

Blend for 5 seconds with crushed ice, pour into a Scorpion or Wahine Bowl, and top with ice cubes (shake with ice, strain into a Tiki bowl, and fill with crushed ice). Freshly grate cinnamon over the top, and garnish with a gardenia (mint and one of those yellow flowers that grow in front of my house and flower in the autumn).

For Tiki Tuesday two weeks ago, I reached for Lou Bustamante's The Complete Cocktail Manual to find another tropical libation. There, I decided upon the Jamaican Scorpion Bowl crafted by Daniel "Doc" Park," the beverage director for Pagan Idol in San Francisco. The recipe is not too different from the classic Scorpion Bowl save for calling for more robust rums than a light Puerto Rican one as well as adding a cinnamon spice element to the mix and making for a more balanced sweet-tart ratio.
The Jamaican Scorpion Bowl gave forth cinnamon and mint aromas to the nose. Next, the sip was rather creamy from the orgeat and filled with citrus flavors from the lemon and orange juices. And finally, the swallow presented both funky and aged rum alongside brandy notes with a cinnamon-tinged finish.