The Luau Scorpion is a classic tiki drink that has a rich history and a unique recipe. It is a potent and voluminous drink designed to serve a number of customers at once who would drink out of a communal bowl. This particular variant of the Luau Scorpion comes from the Luau restaurant in Beverly Hills, dating from 1958.
The Recipe
The Luau Scorpion recipe includes the following ingredients:
- 2 oz gold Puerto Rican rum
- 2 oz gin
- 1 oz brandy or Cognac
- 2 oz orange juice
- 1 oz lime juice
- 1 oz simple syrup
- 3/4 oz orgeat syrup
The ingredients are combined, then a handful of cracked ice is added, and the mixture is blended for 5 seconds. It is then poured unstrained into a double rocks glass or tiki bowl with more ice cubes or cracked ice. This recipe serves two.
The Importance of Ingredient Selection
The choice of ingredients is crucial to the taste of the Luau Scorpion. For example, a rich Puerto Rican-style rum is recommended, such as Ron Abuelo 7 Años, Bacardi 8 Años, or Flor de Caña 7 Year. These rums provide a solid base and complement the fruit juices well. Additionally, the best gin for the Luau Scorpion is suggested to be Hendrick’s, known for its floral notes that dance nicely around the drink. Other gins like Aviation and Plymouth are also mentioned as good choices, each with its own characteristics. As for the brandy, a younger and fruiter option is recommended, such as Hardy VS or Jacques Cadin VSOP. Pisco is also suggested as a potential alternative, although its fruit flavors will stand out more in comparison to an aged spirit.
Flavor Profile
The Luau Scorpion is described as having a complex flavor profile. The sip leads off with the fruity flavors of the cognac and orange juice, livened by the floral and herbal notes of the gin. Throughout the sip, the lime and syrups balance each other out, keeping any one aspect of the drink from getting out of hand. The drink is considered to be tasty but decidedly potent.
A Part of Tiki Drink History
The Luau Scorpion is a significant part of tiki drink history and is known for its communal serving style, making it a unique and memorable experience for those who enjoy it. Its origins at the Luau restaurant in Beverly Hills in 1958 cement its place in the annals of tiki culture, and its enduring popularity is a testament to the timeless appeal of a well-crafted tropical cocktail.
