Make large quantities of this for your friends this Sunday!
Sometimes, only comfort food will do: a warm bowl of beef stew or chowder...Shepherds Pie with buttery mashed potatoes...a big bowl of pasta...you get the idea. But the same goes for cocktails. And nothing gets me warm and fuzzy like a classic Scorpion Bowl! Most of the recipes for a Scorpion Bowl I found on-line don’t match the one that I’ve been using for many years. This recipe comes from a bartender (whose name I can’t remember--too many Scorpion Bowls, I guess) from a long-gone Chinese restaurant, China Garden, that was in Warwick. A car dealership now stands in that spot. This is the best Scorpion Bowl I’ve ever had…and continue to have! Make sure to use top shelf booze for this or you’ll be a "Suffering Bastard" the next morning! (A little Chinese restaurant drink humor...)
2 oz. light rum (I use Don Q silver)
2 oz. dark rum (I use Mount Gay)
1 oz. gin (I use Bombay Sapphire)
½ oz. brandy (I use good ol' E&J)
½ oz. Disaronno Originale
½ oz. Cointreau
6 oz. Pineapple juice
6 oz. Orange juice
½ oz. Bacardi 151 rum for the little cup in the volcano
In a blender half-full of ice, add all the alcohol, except the 151 rum. Add the pineapple juice and the orange juice. (Use less if you like it stronger.) Give the drink a quick 1-second pulse in the blender, and pour it with all the ice into Scorpion Bowl or a very large glass or bowl. If you do have a Scorpion Bowl with the volcano in it, add the 151 rum to the bowl in the volcano. If not, you can mix the 151 into your drink.