scorpion reef

1 oz Mezcal (Montelobos)
1 oz Gold Jamaican Rum (Smith & Cross)
1 oz Pineapple Juice
3/4 oz Lemon Juice
3/4 oz Orgeat
2 dash Chocolate Bitters (Bittermens)

Build in a stemless water glass (Collins), fill with crushed ice, and swizzle to mix and chill. Top with crushed ice and garnish with 5-6 dash Angostura Bitters and a sprinkle of Chinese 5-spice powder.

Two Sundays ago, I decided to make a recipe that I had spotted on the Imbibe website called the Scorpion Reef. The recipe was created by Marshall Davis of Raleigh's Gallo Pelón Mezcaleria, and Marshall attributed his inspiration to a smoked pineapple flan dessert. Like the Scorpion Bowl, the Scorpion Reef contained rum, orgeat, and lemon; instead of brandy and orange juice in a bowl format, the recipe opted for mezcal, pineapple juice, and molé bitters in a Swizzle.
The Scorpion Reef offered up clove and cinnamon notes from the bitters and star anise from the 5-spice powder to the nose. Next, lemon, pineapple, and caramel on the sip gave way to smoky, rubbery, and funky spirit notes on the swallow with a nutty and chocolate-tinged finish. Overall, the combination of the mezcal with the Smith & Cross Rum created a pleasantly extra funky taste sensation that was mollified by the pineapple and orgeat components.