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Scorpion Bowl

Australian Gourmet Traveller cocktail recipe for Scorpion Bowl by Barry Galloway from Zuri Lounge.

  • Serves 1
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Scorpion Bowl
Barry Galloway, of Brisbane’s new Zuri Lounge, nominates the Scorpion Bowl as his hot summer pick. “If you’re planning a Tiki party or luau, this fruity libation will make it maita’i roa (Tahitian, they say, for ‘very good’). You need freshly squeezed juices and novelty glassware, such as half-coconuts.”


  • 500 ml Bacardi Carta Blanca rum
  • 100 ml brandy
  • 600 ml orange juice
  • 400 ml lemon juice
  • 100 ml amaretto
  • To serve: orange, lemon and lime slices, and mint springs


  • 1
    Process all ingredients in a blender with ice until smooth, pour mixture into a Tiki bowl or jug. Garnish with citrus slices and mint sprigs and serve.