Corn ‘n Oil (Corn And Oil) – Classic Recipe & History

Corn'n Oil
Corn’n Oil

History Of The Corn And Oil.

The Corn and Oil (also known as corn ‘n oil, or Corning oil) is a rum cocktail from Barbados, with the earliest records I can find of it coming from the 1911 book “West Indian and Other Recipes” by Mrs. H Graham Yearwood. Mrs. Yearwood calls the Corning oil traditional Barbados cocktail consisting of either rum, sugar, and Angostura bitters or rum, falernum, and Angostura bitters. She states the actual name of the cocktail is Corning oil, but it is mainly known as the Corn ‘n Oil.

It appears the corn ‘n abbreviation is meant to replace the “corning” and not “corn and” and be more like the abbreviation in “I was walk’n and talk’n to my friends.” and not “I was walking ‘n talking to my friends” For those reading this not fully fluent in English this is a feature in the English language called elision and its when a final sound, often a vowel, is left out of speech to help speak faster. Other languages have it, too, but it is used heavily in English, especially in poetry, to maintain the meter or in literature to convey the local dialect.

Mrs. Yearwood does not give an exact recipe for the corn ‘n oil, just that it’s made of Rum, bitters, and either falernum or sugar. To that point, there most likely isn’t a single recipe. Most regional drinks like Corn’n Oil have countless variations, and every family has its recipe. Many recipes include lime juice, and the addition of lime juice is excellent, but since Mrs. Yearwood did not mention it in her recipe, I will not add it to mine.

Oddly enough, beyond Mrs. Yearwood’s 1911 mention of the cocktail and its recipe, I couldn’t find any other reference to the cocktail till the early 2000s. Trader Vic never mentions it. It’s not even in any published books by Beachbum Berry. Not even Cocktail books from the Caribbean mention it. At least that I could find.

What Does The Corn ‘n Oil Taste Like?

The corn ‘n oil reminds me of a Caribbean Manhattan. It’s got the standard angostura bitters, but instead of whiskey, it’s rum, and instead of sweet vermouth, it’s falernum. There are no definitive proportions to follow, so you can make it more or less sweet depending on your taste. Thinking of it as a Caribbean Manhattan, I choose to make it with the same volumes I would like a Manhattan. There is also no definitive way to mix the corn ‘n oil, so I decided to shake and dirty pour in a way that would be refreshing on a hot tropical day.

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Corn & Oil

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: Caribbean
Servings

1

servings
Calories

300

kcal
ABV

30%

Total time

3

minutes

How to make a classic Corn ’n Oil.

Ingredients

  • 2 oz Black or Aged Rum

  • 1 oz Falernum

  • 2 Dashes Angostura Bitters

Directions

  • Combine all ingredients into a shaker, and add a scoop of crushed ice.
  • Vigorously shake till the shaker is ice cold and frosted.
  • Pour the whole shaker into the serving glass. Ice and all
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Navy Grog – Donn Beach’s Classic Iconic Tiki Cocktail

Navy Grog Donn Beach
Navy Grog Donn Beach

Donn Beach Navy Grog Recipe Vs Victor Bergeron’s Recipe.

Donn Beach and Victor Bergeron’s Navy Grog recipes are similar and practically the same drink. The only difference between the two recipes is that Donn Beach uses honey instead of allspice dram and has an ounce of soda water added. The Biggest difference is the ice. Donn Beach’s recipe calls for a shaved ice cone around the straw. Victor Bergeron’s recipe call for shaking the cocktail with shaved or crushed ice and then pouring the entire contents of the shaker, ice and all, into the glass.

Shaken With Shaved Ice Vs Ice Cone.

While both cocktails are shaken with ice, the Trader Vic version does a dirty pour and includes the ice, while the Donn Beach version strains out the shaken ice and uses an ice cone in the glass. Keep in mind the ice cone is only used in Donn Beach’s navy grog cocktail. No other cocktail uses it, so I wouldn’t spend any money on a dedicated ice cone maker. The navy grog wasn’t the only tiki cocktail to use ice uniquely. Fun decorative ice was regularly used in the classic tiki scene—ice cones, ice caves, dirty pours, ice frill, etc. I think the trader Vic dirty pour is more practical and makes more sense, but the ice cone does have a following.

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Navy Grog – Donn Beach Recipe

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

296

kcal
ABV

21%

Total time

3

minutes

Make A Classic Navy Grog Cocktail

Ingredients

  • 3/4 oz Lime Juice

  • 3/4 oz Grapefruit Juice

  • 3/4 oz Honey Syrup

  • 1 oz White Rum

  • 1 oz Black Rum

  • 1 oz Aged Rum

  • 1 oz Soda Water

Directions

  • Combine all ingredients into a shaker with ice.
  • Vigorously shake till the shaker is ice cold and frosted.
  • Strain into a lowball glass with a decorative ice cone and straw.
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Tortuga – Make Trader Vic’s Delicious Tiki Cocktail

Tortuga
Tortuga

What Does The Tortuga Taste Like?

This is a strangely good cocktail. I had concerns when I first read the ingredients, but they somehow worked. Orange and chocolate are the most prominent flavors of this cocktail, and orange and chocolate go very well together. The sweet vermouth balances out the heavy citrus flavors, and somehow it all comes together to make a delicious cocktail.

The History Of The Tortuga.

The Tortuga first appears in Trader Vic’s original 1947 edition of his bartender’s guide, where it is called a Tortuga Punch in the index and just a Tortuga on the recipe page. The recipe in the 1947 edition is the same as the recipe in the 1972 edition. If you are looking for an unusual tiki cocktail, try making a Tortuga. I taste great, and it perfectly represents the tiki design by blending exotic spices and flavors with hard alcohol and juices.

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Tortuga

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

325

kcal
ABV

23%

Total time

3

minutes

Make a Classic Tortuga Cocktail

Ingredients

  • 1/2 oz Lime Juice

  • 1 oz Lemon Juice

  • 1.5 oz Orange Juice

  • 1 tsp Grenadine

  • 1 tsp Creme de Cacao

  • 1 tsp Orange Liqueur

  • 1 oz Sweet Vermouth

  • 1.25 oz 151

Directions

  • Combine all ingredients into a shaker, and add a scoop of crushed ice.
  • Vigorously shake till the shaker is ice cold and frosted.
  • Pour the whole shaker into the serving glass. Ice and all
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Mr. Bali Hai | Classic Recipe & History

Mr Bali Hai
Mr Bali Hai

The History Of The Mr. Bali Hai Cocktail.

If you go to the Bali Hai restaurant today and order a Mr. Bali Hai, you will not get this drink. The recipe has been changed over time, and this recipe is from the 2002 book “Intoxica” by Jeff Beachbum Berry. Tiki cocktails are not like old classic cocktails that every bar makes; many tiki recipes tend to be unique to each bar and get changed over time to adjust to the evolving trends and differentiate from competitors. The current Mr. Bali Hai is made with blackberry liqueur, whereas this one is made with coffee liqueur. Jeff Beachbum Berry cites this as the version he got during the 1980s when he first visited the restaurant, but he dates this recipe back to the 1970s. Mr. Bali Hai also comes with a super cool mug that can only be bought at that bar. The face looks like the giant wooden head hunter statue outside the entrance.

History Of The Bali Hai Restaurant.

The Bali Hai is a Tahitian-themed restaurant on Shelter Island in San Diego, CA. The Bali Hai on Shelter Island started as one of a tiki-themed bar chain locations called Christian’s Hut. Christian’s Hut opened in 1935 and was originally the makeshift bar under Clark Gable’s room. While filming the 1935 film “Mutiny on the Bounty,” Clark Gable played the character Fletcher Christian and the building (Bedroom above makeshift party bar below) became known as Christian’s Hut. After filming ended, the crew had the foresight to keep the building, move it to Newport Beach, and open a Tahitian-themed restaurant. I’m not sure how much of this was inspired by Don The Beachcomber, which opened in 1934 in Los Angeles, but part of the movie does take place in Tahiti, so that the Polynesian theme may have come from there. It could have been a bit of both. The restaurant and bar did well and eventually opened several other locations. One of those other locations was on Shelter Island in San Diego.

By the early 1950s, Christian Hut on Shelter Island started to fall on hard times. A new owner named Tom Ham stepped in, renamed the restaurant the Bali Hai, which in Indonesian means “Your own special island,” and was able to turn the restaurant around. The bar and restaurant are still open and worth visiting if you want to see one of the original and few surviving Polynesian-themed restaurants.

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Mr. Bali Hai

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

312

kcal
ABV

18%

Total time

3

minutes

Make The Classic Mr. Bali Hai

Ingredients

  • 1 oz Lemon Juice

  • 1.5 oz Pineapple Juice

  • 1/2 oz Simple Syrup

  • 2/3 oz Coffee Liqueur

  • 1 oz White Rum

  • 1.5 oz Black Rum

Directions

  • Combine all ingredients into a shaker, and add a scoop of shaved ice. If you do not have shaved ice then crushed ice will do.
  • Vigorously shake till the shaker is ice cold and frosted.
  • Pour the whole shaker into the serving glass. Ice and all
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Three Dots & a Dash – Classic Recipe & History

Three Dots And A Dash
Three Dots And A Dash

Don The Beachcomber’s Forgotten Recipes

Immediately after the 21st amendment had repealed prohibition, Donn Beach opened Don the Beachcomber in Hollywood, California. Donn single-handedly created the first Tiki bar and, with it, tiki culture. But like most innovators, Donn was worried about others copying his Hollywood-style Polynesian-themed bar and profiting off his ideas. Donn would show up a few hours before the bar opened, mix large batches of his spice mixes and mixers, and give them non-descriptive spice mix #1, #2, #3 labels like Don or Donn’s Zombie Mix, Grog Mix, Gardenia mix. This was all done to hide the recipes. Donn never told the other bartenders or published a recipe, and while he did open other bars, his recipes never got out. Thus Donn’s original recipes died with him in 1989. So keep that in mind anytime you see a Don the Beachcomber cocktail; it is never the original recipe but another bartender’s best guess as to what it was. And some guesses are better than others. Tiki was a lawless free for all for a little over a decade with no continuity between drinks of the same name. There is still a lot of that today. How many Mai Tai recipes have you seen even though we know the original canon recipe for it?

In the late 90s, a Tiki cocktail enthusiast named Jeff Berry came along with the intent of preserving the old recipes and Tiki culture and helping revitalize the public interest in it. Jeff interviewed old bartenders of Donn the Beachcombers and set out to recreate Donn’s secret recipes to the best of their knowledge. Gathering whatever information he could and testing recipes against people who remembered what the old drinks tasted like, he is credited with having saved recipes that would otherwise be lost to time. Remember that these are not Donn’s original recipe but Jeff’s best attempts at recreating them and that Jeff Beachbum Berry is probably the closest one to get it right.

The Meaning Of Three Dots and a Dash.

Donn Beach served in the United States Army Air Forces (USAAF) from 1942 to 1945, and so several of his iconic cocktails reference the military. The name Three Dots and a Dash is morse code for “V”, which Donn Beach uses here for Victory. The garnish represents the name. The three dots are the maraschino cherries, and the dash is the wedge of pineapple. V for victory became a famous saying after Winston Churchill’s “V” hand gesture to the press to inform the public about the end of the fighting in Europe. May 8, 1945, became known as VE Day since the two letters telegraphed to Winston Churchill to inform him of “Victory in Europe.” The USA and Japan would continue fighting in the Pacific for five more months till the end of fighting in the pacific on September 2, 1945.

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Three Dots and a Dash

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

280

kcal
ABV

22%

Total time

3

minutes

Make a Classic Three Dots and A Dash Cocktail

Ingredients

  • 1/2 oz Lime Juice

  • 1/2 oz Orange Juice

  • 1/2 oz Honey Syrup

  • 1/3 oz Allspice Dram

  • 2 dash Angostura Bitters

  • 1/2 oz Falernum

  • 1.5 oz Gold Rum

  • 1/2 oz Old Rum

Directions

  • Combine all ingredients into a blender with a single scoop of ice cubes or in a shaker with crushed ice.
  • Blend on low for only a couple seconds or if using a shaker simply shake the drink.
  • Pour the entire contents, ice and all, into a glass.
  • Garnish with three maraschino cherries and a piece of pineapple.
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Saturn – Original Recipe & History

Saturn
Saturn

The History Of The Saturn Cocktail.

The Saturn cocktail was invented by Filipino bartender Joseph “Po Po” Galsini as one of their entries for the 1967 IBA World Cocktail Competition. (In Filipino culture, it’s a term of endearment for older people to say a younger persons’ first name twice in some cutesy way. For example, someone named Tom would be called Tom Tom, Luna becomes Lu Lu, Mario becomes Mo Mo, etc.). Working as a school teacher in the Philippines, Joseph Galsini (I am not his senior and have no emotional connection to him, so I don’t feel right calling him Po Po) immigrated to the United States in 1928, where he began bartending in California. Joseph and his team eventually went on to win first place at the 1953 and 1954 IBA World Cocktail Competition. In 1967 one of the cocktails they entered was the Saturn, named after the Saturn V rocket also invented that same year. They didn’t win that year, but they still created a very memorable tiki-style cocktail with a fun garnish. The Saturn cocktail was rediscovered by Jeff “Beachbum” Berry, who was able to save the recipe thanks to Bob Esmino, a fellow Filipino Bartender who got his start helping to open Don’s Beachcomber Cafe. Thanks to Bob Esmino remembering the recipe, Jeff “Beachbum” Berry was able to publish it in his 2010 book “Beachbum Berry Remix”. Sadly Joseph Galsini died in a car crash in 1982. Check out This lengthy article about Joseph on the Daily Beast by David Wondrich.

Is the Saturn Blended Or Shaken?

The most common way this drink is made is by shaking the ingredients, making for a delicious drink. But, according to Jeff “Beachbum” Berry, who got his recipe from Bob Esmino, who worked with Joseph Galsini, the original Saturn was blended. Both are great ways to make the Saturn, and it just comes down to texture.

How To Make The Saturn Garnish.

The Saturn is tasty, but it is the garnish that stands out about this cocktail. Joseph Galsini topped the Saturn off with a lemon peel circled around a maraschino cherry to resemble Saturn. The garnish is more aesthetic than functional, and damn, it looks good. The garnish is made by peeling the whole circumference of a lemon and pinning a cherry in the middle. I’m personally not the biggest fan of overly decorative garnishes and feel if a garnish does not contribute directly to the drink’s flavor, then it should be omitted. Still, I make an exception for this drink. Also, I am always a little disappointed if I order a Saturn at a bar or restaurant and don’t get the Saturn garnish. I don’t care whether it is blended or shaken; I just want to see that cute little cherry with a lemon peel around it.

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Saturn

5 from 1 vote Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

224

kcal
ABV

20%

Total time

3

minutes

Make a Classic Saturn Cocktail

Ingredients

  • 1/2 oz Lemon Juice

  • 1/2 oz Passion Fruit Syrup

  • 1/3 oz Falernum

  • 1/3 oz Orgeat

  • 1.5 oz Dry Gin

Directions

  • Combine all ingredients into a blender with a single scoop of ice cubes.
  • Blend on low for a few seconds or till the ice is mostly pulverized. Then blend on high for 5 seconds to completely crush the ice and turn the drink into a slushy texture.
  • Pour into serving glass. Garnish with a long lemon peel circling a cherry on a cocktail pick.

Recipe Video

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Q.B. Cooler – Make The Classic 1934 Donn Beach Recipe

Q.B. Cooler
Q.B. Cooler

What Does Q.B Mean?

If you are a former Air Force, you probably already know the answer to this, but the Q.B. in the Q.B. Cooler stands for Quiet Birdmen. Donn Beach served in the United States Army Air Forces (USAAF) from 1942 to 1945. The Quite Birdmen is an invite-only club of former military aviators formed at the end of WWI in France. Originally a drinking club named The American Flying Club, they eventually earned the name Quite Birdmen as a joke since they were often loud and drunk. As a former Lieutenant Colonel of the Army Air Forces, it seems fitting to name a drink after the Air Forces drinking club. (Originally, aerial warfare was a part of the Army as the Army Air Corps till 1941, then Army Air Forces in 1942, It wouldn’t become a separate branch till 1947 when the US Air Force was formed)

Did The Q.B Cooler Inspire the Mai Tai?

There is a typical story that Donn Beach’s Q.B. Cooler inspired Victor Bergeron (Trader Vic) and made the Mai Tai in an attempt to imitate it. But I don’t buy that. 1). The Mai Tai and Q.B. Cooler are almost entirely different drinks. It doesn’t help that there are countless recipes for the two, but the more or less agreed-upon canon recipes are very different from each other. If Victor Bergeron was trying to copy the Q.B. Cooler, he completely missed the mark. 2). Victor Bergeron did not hide when Donn Beach inspired him. He was public about how Don the Beachcomber inspired him to open a tiki bar. Also, he cited the cocktails he did try and mimic from Donn as cocktails inspired by and originally from Don the Beachcomber. Why would he suddenly act differently with this one drink? 3). I gather this story was started by a bartender of Donn’s and not Donn himself. Donn did not hide his frustration with others trying to copy his work, and he did not sue Victor Bergeron for copying his Q.B Cooler. Victor sued him. This leads to my final point. 4). Victor Bergeron and Donn Beach went to court to argue who’s Mai Tai was the original. Victor sold a pre-made “Original” Mai Tai mixer, and in the 1970s, Donn Beach began selling a pre-made “Original” Mai Tai mixer. The two went to court to argue who invented the original. Victor Bergeron won, and Donn removed “Original” from the label. I believe if Victor Bergeron tried to copy the Q.B. Cooler, he would have just made a drink called the Q.B Cooler and credited Donn Beach with having invented it.

Don the Beachcomber’s Forgotten Recipes.

Immediately after the 21st amendment had repealed prohibition, Donn Beach opened Don the Beachcomber in Hollywood, California. Donn single-handedly created the first Tiki bar and, with it, tiki culture. But like most innovators, Donn was worried about others copying his Hollywood-style Polynesian-themed bar and profiting off his ideas. Donn would show up a few hours before the bar opened, mix large batches of his spice mixes and mixers, and give them nondescriptive labels like Donn’s spice mix #1, #2, #3, or Donn’s Zombie Mix, Grog Mix, Gardenia mix. This was all done to hide the recipes. Donn never told the other bartenders or published a recipe, and while he did open other bars, his recipes never got out. Thus Donn’s original recipes died with him in 1989. So keep that in mind anytime you see a Don the Beachcomber cocktail; it is never an original recipe, just the best guess. And some guesses are better than others. Tiki was a lawless free for all for a little over a decade with no continuity between drinks of the same name. There is still a lot of that today. How many Mai Tai recipes have you seen even though we know the original canon recipe for it?

In the late 90s, a Tiki cocktail enthusiast named Jeff Berry came along with the intent of preserving the old recipes and Tiki culture and helping revitalize the public interest in it. Jeff interviewed old bartenders of Donn the Beachcombers and set out to recreate Donn’s secret recipes to the best of their knowledge. Gathering whatever information he could and testing recipes against people who remembered what the old drinks tasted like, he is credited with having saved recipes that would otherwise be lost to time. Remember that these are not Donn’s original recipe but Jeff’s best attempts at recreating them and that Jeff Beachbum Berry is probably the closest one to get it right.

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Q.B. Cooler

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

256

kcal
ABV

27%

Total time

3

minutes

Learn how to make an Q.B. Cooler

Ingredients

  • 1/2 oz Lime Juice

  • 1/2 oz Orange Juice

  • 2 dashes Angostura Bitters

  • 2 dashes Absinthe

  • 1/2 oz Passion Fruit Syrup

  • 2 oz Black Rum

  • 1 oz White Rum

Directions

  • Combine all ingredients into a shaker, and add a scoop of shaved ice. If you do not have shaved ice then crushed ice will do.
  • Vigorously shake till the shaker is ice cold and frosted.
  • Pour the whole shaker into the serving glass. Ice and all

Notes

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Fog Cutter – Original Trader Vic’s Recipe

Fogcutter
Fogcutter

What Does The Fog Cutter Taste Like?

This is defiantly more on the tart side of tiki drinks and is closer in taste to a sour than most juice-filled tiki cocktails. Think of this as a nutty tiki version of a rum sour. It’s a beautiful cocktail that is more to the taste of someone who likes sours than Dark & Stormies or mules.

Nothing too interesting in the history of this cocktail. It was invented by Victor Bergeron for Trader Vic’s and was one of his most popular cocktails, second to the Mai Tai. Trader Vic’s Bartending Guide says that after 2 of these, you won’t even see straight anymore, but I have had 2 or 3 of them, and I was alright. There are countless variations on this guy (true for almost all tiki drinks), but here is the tried and true recipe from Trader Vic’s book itself.

Floating Sherry On Top.

The last ingredient in this cocktail is to do a sherry float on top. Here is the thing: sherry is very dense and thus can not float. Floating alcohols on top of each other are based on weight. Sugar is heavier than water, water is heavier than alcohol, and the heaviest ingredient will always sit at the bottom. The sherry is way more sugary than the drink. Therefore, it will want to drop to the bottom. This works out to have a cool effect and make it look like the sherry is cutting through the drink. If you want an excellent dark float that will sit at the top, try using 151, as it has less sugar than the rest of the drink and is much more alcoholic, so it floats on top.

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Fog Cutter

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

344

kcal
ABV

19%

Total time

3

minutes

Learn how to make the Fog Cutter.

Ingredients

  • 2 oz Lemon Juice

  • 1 oz Orange Juice

  • 1/2 oz Orgeat

  • 1/2 oz Dry Gin

  • 2 oz White Rum

  • 1 oz Brandy

  • 1 oz Sherry

Directions

  • Combine all ingredients except the sherry into a shaker, and add a scoop of shaved ice. If you do not have shaved ice then crushed ice will do.
  • Vigorously shake till the shaker is ice cold and frosted.
  • Pour the whole shaker into the serving glass. Ice and all
  • Top with a float of sherry.

Notes

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Scorpion – Original Trader Vic’s Recipe

Scorpion
Scorpion

The History Of The Scorpion Cocktail.

The original scorpion was not a bowl or an individual cocktail but a punch from Victor Bergeron’s First book from 1947 and was a punch made for 12. The original scorpion recipe was 1.5 bottles of rum, 2 oz gin, 2 oz brandy, 1 pint of lemon juice, 1/2 a pint of orange juice, 1/2 a pint worth of orgeat, 1/2 a bottle of white wine, and two sprigs of mint. Those are odd proportions like Trader Vic added the gin and mint as a joke. That original scorpion punch is also in the 1972 edition, but the updated edition included his more popular versions of the scorpion.

Trader Vic heavily modified the recipe over the years and, in his 1972 edition, added the scorpion bowl and a single scorpion cocktail. The recipe here is the single-serve version and, in my opinion, the best version of the drink. But I will say those flaming scorpion bowls are a ton of fun. Oddly enough, the scorpion bowl, which is made to serve 3, is not just 3x the ingredients of the single-serve one. The ingredients are the same, but the volumes are different.

What Does The Scorpion Taste Like?

The scorpion was Trader Vic’s third most popular cocktail, and while I think this is the best version of the drink, it’s not a top-tier tiki cocktail in my book. It’s just kind of juice and booze. Again that is a personal opinion, and taste is subjective. It’s good but not outstanding. I envision juice, booze, and spice when I think tiki, but this cocktail lacks spice. The orgeat adds a nice nuttiness to the drink, but the white rum, orange juice, and lemon juice are the most prominent flavors. And if it’s going to be heavy on the juice, let it be exotic juices like pomegranate, passion fruit, pineapple, papaya, etc., not just orange and lemon. This is a tiki drink I would have loved when I first started drinking tiki drinks, but a decade and a half in, this comes off bland to me.

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Scorpion Cocktail

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Course: DrinksCuisine: American
Servings

1

servings
Calories

296

kcal
ABV

17%

Total time

3

minutes

Learn how to make the Scorpion.

Ingredients

  • 1.5 oz Lemon Juice

  • 2 oz Orange Juice

  • 1/2 oz Orgeat

  • 1 oz Brandy

  • 2 oz White Rum

Directions

  • Combine all ingredients into a blender with a single scoop of ice cubes.
  • Blend on low for 10 seconds or till the ice is mostly pulverized.
  • Now blend on high for 5-10 seconds to completely crush the ice and turn the drink into a slushy texture.
  • Pour into serving glass.

Notes

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Pi Yi – Make The Most Amazing Classic Tiki Cocktail

Pi Yi
Pi Yi

What Does The PI YI Taste Like?

This is a fantastic spiced tropical juice-flavored cocktail. It’s one of my favorite tiki drinks and, in my opinion, is much better than many of the more popular tiki cocktails. The honey and juice perfectly match the strength of the rum and the spice of the bitters. Not much to say other than this is a must-try and one you will most likely make again.

Making A PI YI With A Fresh Pineapple.

The authentic way to prepare this was to scoop out a small pineapple and use the inside, blend it, and use its juice in the drink. Once the drink was shaken and done, it was poured back into the hollowed-out pineapple. To keep with tradition, I cut pineapple and used a small bit of blended fruit as the juice for this drink, which turned out good. I did not pour it back in since I wanted the drink to be visible in a glass. Also, I ate most of the pineapple on its own, and hollowing out a pineapple would give me way more than 1 oz of juice. My assumption is all the extra fruit and juice from the fresh pineapple was used in other drinks too, at Don The Beachcombers.

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Pi Yi Cocktail – Vintage Donn Beach Tiki Cocktail

5 from 1 vote Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

181

kcal
ABV

17%

Total time

3

minutes

Learn how to make the Pi Yi.

Ingredients

  • 1/2 oz Lime Juice

  • 1 oz Pineapple Juice

  • 1/2 oz Passion Fruit Syrup

  • 1 tsp Honey Syrup

  • 2 dashes Angostura Bitters

  • 1 oz White Rum

  • 2/3 oz Gold Rum

Directions

  • Combine all ingredients into a shaker and add a scoop of shaved ice. If you do not have shaved ice then crushed ice will do.
  • Vigorously shake till the shaker is ice cold and frosted.
  • Pour the whole shaker into the serving glass. Ice and all.

Notes

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Make Cocktails Like A Pro

If you have ever struggled with a recipe or wonder why yours are not turning out like they do at the bar then check out my simple step-by-step videos. I will walk you through how to expertly build each drink so you get consistently great results.

  • Free and simple step by step videos.
  • Tips and tricks from years of experience.
  • Historically accurate and balanced recipes.