Paradise Mountain Brand, Teresa Stanley

The modern flavor of the classic Scorpion Bowl tiki cocktail launched in collaboration with Smiley Pete Spirits Partner Heaven Hill Brands

Scorpion Bowl originated from the tiki bar in the 1930s. It originated as a public drink. It is traditionally served in a large ceramic bowl and can be shared by up to 12 parties. Although the days of serving public drinks may be a thing of the past, this Kentucky version of the old-fashioned drink will definitely impress guests and add a bit of energy to gatherings of any size. In this slightly lower ABV version, traditional high sugar, hangover hell juices and syrups are eliminated; public straws are replaced by perforated glasses; rum and brandy are replaced by bourbon and aperitif.

This jewel-toned cocktail recipe can serve 6 glasses, while the single recipe can serve 1 scorpion, as many Scorpio likes in their seasons.

Pitcher or punch bowl ingredients:

• 9 ounces of your favorite Italian bitter aperitif (we use Aperol)

• 6 oz Evan Williams bottled bourbon

• 9 slices of lemon zest, about two lemons

Add aperitif, sweet vermouth, bourbon and Angostura bitters to a jug or punch bowl. If using a bowl, press three lemon peels on the liquid with the peel side down. Stir gently with a bar spoon. Add large ice cubes to the bowl before serving. When serving, add ice cubes and squeezed lemon zest. Sprinkle the top single glass with soda water. Guests can enjoy it by themselves and will find that making cocktails brings fun to the happy hour.

• 1 ½ ounce of your favorite Italian bitters

Mix the liquid ingredients into the punch cup or low ball cup. Squeeze a slice of lemon zest on the glass. Stir with a bar spoon. Add a large ice cube and a splash of sparkling water. cheers!

Paradise Mountain Brand, Teresa Stanley

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