Scorpion Bowl
The Scorpion, like many tiki cocktails, has gone through countless iterations, from a gin and wine-laced libation to this contemporary version of Trader Vic’s 1946 recipe.
- story: Leslie Pariseau
- photo: Daniel Krieger
The Scorpion, like many tiki cocktails, has gone through countless iterations, from a gin and wine-laced libation to this contemporary version of Trader Vic’s 1946 recipe.
Ivy Mix’s “don’t call it a sangria” plays on a deep, spicy Spanish garnacha to make a sophisticated wine punch that’s still refreshing when served by the pitcher.
Shelley Lindgren's Dusty Trails embraces summer strawberries at the height of ripeness paired with spicy rye whiskey and tangy homemade ginger syrup.
Luis Hernandez uses an Instant Pot to quick-infuse red wine with apples, cloves, star anise, cinnamon and brown sugar for a spiced and fruity base for this sangria.
A simple, stirred mix of Midori, balanced with bracing Suze and earthy Tequila.
Alex Negranza's softer version of the Gibson includes a splash of pear liqueur.
Texas’s famous Hill Country peaches play a starring role alongside white rum infused with mesquite flour.
Strong, but balanced; fruity, but not too sweet.
This raspberry and gin classic is an homage to the “Florodora Sextette,” six scandalously beautiful young ladies who danced in the 1900 musical Florodora at New York’s Casino Theater.
A balanced whiskey cocktail that proves that watermelon can work well brown spirits.