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.
Yuzu, calamansi, Buddha’s hand and kumquat offer citrusy notes to this fragrant Sangria.
A modern take on sangria made with red wine, fino sherry, Madeira and citrus fruit.
A large-format take on the Jungle Bird tiki-meets-aperitivo cocktail.
A gin-based large format tiki drink that comes served in a Stormtrooper helmet.
Also known as Guadalajara Punch, the easy-drinking tequila cocktail is cirtusy and refreshing.
The New Orleans classic gets a quick aromatic infusion via the microwave.
The key to a better batched Manhattan? Your microwave.