Scorpion Bowl

Do you know who Victor Jules Bergeron was? Probably not, but you might have a better chance if I asked you if you'd heard of Trader Vic. Victor Bergeron founded a chain of Polynesian-themed restaurants called Trader Vics and he was responsible for all those rum punches served in hollowed-out coconuts and ceramic tiki mugs.

One drink that was a classic at Trader Vic's was the Scorpion Bowl. It was a communal drink served in a big ceramic bowl with multiple (very long) straws.

You can find vintage Scorpion bowls (a mini tiki party revival started a decade or so ago), which might be sold as a scorpion bowl, a volcano bowl (don't ask), or sometimes a tiki bowl. If you're diligent in your search, you may also find a modern-day bowl that is not a knock-off of the cheesy "made in Japan" ceramics from the 1950s.

Scorpion Bowl
Orgeat is a sweet almond-flavored syrup used in drinks and you can get it in really well-stocked liquor stores or from bar supply companies (like Fee Brothers). I made my own orgeat because it's really easy. Here's how: In a small saucepan, combine 1 cup sugar and 1/2 cup water. Cook over medium heat, stirring, until the sugar is completely dissolved. When the syrup is cool, stir in 1 teaspoon almond extract.

3 cups silver rum
2 cups orange juice
1/2 cup lemon juice
1/4 cup orgeat syrup
1/4 cup brandy
2 cups cracked ice

In a 2-quart bowl, combine the rum, orange juice, lemon juice, orgeat, brandy and cracked ice to chill (the ice is part of the recipe, so don't skip it). Just before serving add some ice cubes to keep the drink cold.
Makes 8 servings