3 Cocktails For Scorpio Season

Scorpion Bowl

A classic tiki beverage to share with your fellow Scorpios. Via Punch.

In a blender with one cup of crushed ice, add:

10 oz rum

2 oz cognac

3 oz orgeat

4 oz fresh lemon juice

3 oz fresh orange juice

Blend quickly and pour into scorpion bowl or several tiki mugs. Add ice and garnish with cinnamon sticks, grated cinnamon, flaming lime wheel and/or orchids

Shanghai Tea

From The Waldorf Astoria Bar Book by Frank Caiafa

In your mixing glass, add:

1 1/2 oz Cognac (recipe calls for Pierre Ferrand Ambre)

1/2 oz Sweet Vermouth Infused*

3/4 oz Pama liqueur

1/4 oz lime juice

1 oz green tea

Stir with ice for 30 seconds. Strain to a rocks glass over a large ice cube. Garnish with an orange twist.

*Infused Sweet Vermouth: Bring 1x bottle of sweet vermouth to a boil with 6 cardamom ods, 6 cloves, & 1 cinnamon stick. Remove from heat. Cool. Fine strain into a bottle. Keep refrigerated for up to 6 weeks.

Cider Cup

From Amy Stewart’s The Drunken Botanist:

In a large pitcher, combine 2 parts of hard cider with slice apples, berries, oranges, or seasonal fruit. Soak for 3 to 6 hours. Strain to remove the sliced fruit. Fill a highball glass with (and frozen berries) Fill the glass three-quarters with cider, and top with ginger beer to taste.