Scorpion Reef
Ingredients
- 1 oz Del Maguey Vida Clásico Mezcal
- 1 oz Myers's Original Dark rum
- 1 oz Pineapple juice
- 3⁄4 oz Lemon juice
- 1⁄2 oz Orgeat almond liqueur
- 8 drop Chocolate bitters
- 5 dash Angostura Aromatic Bitters
Method
Glassware:
Serve in a Wine glass
Prepare:
- Select and pre-chill a WINE GLASS.
- Prepare garnish of five-spice powder.
Method:
- POUR first 6 ingredients into glass and briefly stir.
- Two-thirds fill glass with crushed ice and SWIZZLE.
- FILL glass with more crushed ice.
- FLOAT dashes of aromatic bitters.
- CROWN with a mound of crushed ice.
Garnish:
- Dust ice crown with five-spice powder.
- Serve with a straw.
Nutrition:
One serving of Scorpion Reef contains 173 calories
Allergens:
Recipe contains the following allergens:
History:
Adapted from a recipe created in 2017 by Marshall Davis at Gallo Pelón Mezcaleria in Raleigh, North Carolina.
Review:
A delicious modern-day mezcal and rum-laced cocktail that could be a Tiki classic.
