tiki bowl

1 oz Light Puerto Rican Rum (Don Q Añejo)
1 oz Dark Jamaican Rum (Coruba)
1 oz Brandy (Camus VS Cognac)
2 oz Orange Juice (Cara Cara)
1 1/2 oz Lemon Juice
1/2 oz Orgeat (1/2 oz Orgeat + 1/2 oz Simple Syrup)

Blend with 1 scoop of shaved ice and pour into a Tiki bowl (whip shake, pour into a Tiki bowl, and fill with crushed ice). Garnish with a gardenia (orange twists).

Two Saturday nights ago, I began flipping through Trader Vic's 1974 Rum Cookery & Drinkery book and spotted the Tiki Bowl that was demarcated as one of Vic's originals. Essentially, the Tiki Bowl was a Scorpion Bowl with a darker rum added and different proportions of rum to brandy and orange to lemon juice. Vic's Tiara Tahiti was also a tweak on the proportions of these four ingredients, and the Fog Cutter simply added in gin and a sherry float to the general mix.
The Tiki Bowl proffered orange, nutty, and caramel notes to the nose. Next, a lemon, orange, and caramel sip flipped into funky rum and nutty flavors on the swallow. Indeed, the dark Jamaican rum added some pizzazz to the Scorpion Bowl format by adding caramel and funky elements to the basic structure.