SCORPION BOWL
Provided by Food Network Kitchen
Categories beverage
Time 5m
Yield 1 cocktail
Number Of Ingredients 0
Steps:
- Combine 4 ounces blended aged rum, 2 ounces lemon juice, 1 1/2 ounces each orange juice and orgeat (almond syrup) and 1 ounce each brandy and gin in a blender. Add 1 cup crushed ice and blend until very cold. Pour into a large shallow glass and add a few ice cubes. Garnish with an edible flower and lemon slice. Serve with 2 straws.
APERITIF SCORPION BOWLS
Scorpion bowls are heavily boozed, sugared, and communally shared. These updated Apéritif Scorpion Bowls keep the fun and ditch the sting.
Provided by Rebekah Peppler
Number Of Ingredients 10
Steps:
- In a punch bowl or pitcher, combine the amaro, sweet vermouth, and bitters. Working one by one, hold the lemon peels by their long edges with the peel facing down into the bowl. Pinch the peel to express the citrus oils and drop the peel into the bowl. Serve in ice-filled punch or lowball glasses and top each drink with sparkling water just before serving.
- In an ice-filled punch or lowball glass, combine the amaro, sweet vermouth, and bitters. Top with sparkling water. Hold the lemon peel by its long edges with the peel facing down into the glass. Pinch the peel to express the citrus oils, drop the peel into the glass, and serve.
SCORPION BOWL
Make and share this Scorpion Bowl recipe from Food.com.
Provided by 904154
Categories Beverages
Time 10m
Yield 1 Scorpion Bowl, 2 serving(s)
Number Of Ingredients 12
Steps:
- Place the crushed ice in a large pitcher and pour in the gin, dark rum, 151 proof rum, light rum, vodka, grenadine, orange juice, pineapple juice, and lemon juice. Stir well to mix, then pour into a large, decorative cocktail glass and garnish with pineapple, cherries, and straws.
SCORPION BOWL
Because many tiki recipes were kept secret from even the bartenders assembling them, the original scorpion bowl recipe is difficult to pinpoint. This recipe is an updated take on what many consider to be one of the originals: Trader Vic's 1946 recipe. The quality of the ingredients is important, but just as important is the garnish. Put edible flowers, chunks of fruit and reusable straws to work. If fire is in your heart, float a flaming lime shell atop the drink (see Tip), taking care to attempt this only in the early stages of the night and to snuff out any lingering flames before serving.
Provided by Rebekah Peppler
Categories cocktails
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a blender, working in batches if necessary, combine the rum, lemon juice, orange juice, orgeat, Cognac and gin. Add the ice, then cover and blend at high speed until the ice is broken into small pieces, 5 to 10 seconds.
- Pour into a scorpion bowl, tiki bowl or small punch bowl. Garnish as desired. (If using a scorpion bowl with a volcano, this would be the time to light your flaming lime shell, if desired, taking care to keep garnishes out of the flame's reach. Snuff out any lingering flames before Step 3.)
- Serve immediately, with straws.
SCORPION BOWL
Routinely found at Chinese restaurants, this punch-like cocktail is absolutely mouthwatering. This goes great with Chinese and Polynesian food.
Provided by JJS0513
Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes
Time 10m
Yield 4
Number Of Ingredients 12
Steps:
- Place the crushed ice in a large pitcher and pour in the gin, dark rum, 151 proof rum, light rum, vodka, grenadine, orange juice, pineapple juice, and lemon juice. Stir well to mix, then pour into a large, decorative cocktail glass and garnish with pineapple, cherries, and straws.
Nutrition Facts : Calories 277.7 calories, Carbohydrate 29.1 g, Cholesterol 0 mg, Fat 0.2 g, Fiber 0.3 g, Protein 0.7 g, SaturatedFat 0 g, Sodium 11.2 mg, Sugar 21.8 g
LIGHTENED UP SCORPION CUP
A Scorpion Bowl typically has four or more liquors and is super sweet. This sweet-enough version uses rum and brandy for richness and amaretto to fill in for hard-to-find orgeat. Garnish with orange slices, fresh mint sprigs, and edible orchids.
Provided by Juliana Hale
Time 5m
Yield 2
Number Of Ingredients 6
Steps:
- Combine orange juice, lime juice, rum, brandy, amaretto, and 3/4 cup ice in a cocktail shaker. Cover and shake until well chilled. Pour unstrained into a wide glass mug or bowl. Pile remaining 3/4 cup ice in center. Serve with 2 straws.
Nutrition Facts : Calories 168.4 calories, Carbohydrate 15.8 g, Fat 0.2 g, Fiber 0.3 g, Protein 0.8 g, Sodium 5.6 mg, Sugar 11.5 g
MINTY FRESH FRENCH APERITIF AND APPETISER CHARENTAIS MELON BOWLS
An appetiser and aperitif all in one sunny melon bowl - I use the local Pineau des Charentes to fill up these charentais melon starters, but white port, fino sherry or any fortified wine would be just as good. Charentais melons are grown mainly in SW France and Spain and have a smooth pale green to creamy yellow skin. The very juicy flesh is deep orange in colour and it is one of the best dessert melons; they are also great in fruit salads, as well as being used as a refreshing starter course - as in this recipe. Preparation time includes the 4 hours to chill prior to serving them. If you cannot get fresh mint sprigs - use any attractive, edible leaves or herbs - maybe even a flower.
Provided by French Tart
Categories Beverages
Time 4h
Yield 4 Melon Halves, 4 serving(s)
Number Of Ingredients 3
Steps:
- To prepare: Halve and remove the pips and fibres. Cut a small piece from the bottom of each melon so they sit upright in a bowl.
- Run a knife carefully around the top edge of the melon, as you would prepare a grapefruit. Then cut the flesh in to segments - going as deep as you can without damaging the outer skin - almost like a sunburst pattern - like rays of the sun! Wiggle the knife around to make them quite deep - the liquor will seep into them whilst they are chilling. Place the melon halves in attractive individual serving bowls.
- Pour in the pineau, sherry or port until the centre of the melon is filled - making sure that it is not too full as it will run over. Place the filled melon halves in the fridge for about 4 hours to chill before serving. Place a mint sprig into each melon half to serve.
- To store - Keep uncut melons at room temperature until fully ripened, then store in the fridge for up to 5 days. Cut melon should always be covered with Clingfilm and used within 3 days.
Nutrition Facts :
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