Cocktail of the Week

Rhumbar’s Scorpion Bowl stings so good

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Photo: Steve Marcus
Sabrina Chapman

Ready to celebrate the official start of summer? Prepare for takeoff. Memorial Day Weekend picks up speed with the addition of Rhumbar’s Scorpion Bowl ($49) to the weekend’s party lineup.

Grab some (very close) friends and dive in: This communal-sipping concoction is floral on the nose, spicy on the palate and fruit-forward all around. Potent Sailor Jerry soaked cherries step up the game of this tiki punch with a killer sting. And don’t be afraid of the spirited sauce; it makes the memories that much more nostalgic.

So, light some torches, turn up the grill and whip up batches of the bowl to get the party started at home, or swing by Rhumbar at the Mirage for some fist-pumping “rum, rum, rum” patio action. Ask for the bartender Ice—she’ll know what to do.

Scorpion Bowl

Ingredients:

1 1/2 oz. Captain Morgan 100

1 1/2 oz. Bacardi 8

1 1/2 oz. 10 Cane Rum

1 1/2 oz. Hendrick’s Gin

2 oz. Rhumbar fresh daiquiri mix (or 1 oz. lime juice and 1 oz. simple syrup)

2 oz. Stirrings Authentic Grenadine

2 oz. pineapple juice

1 oz. orange juice

1 oz. orgeat syrup

Drunken Sailor cherries

Method:

To make the Drunken Sailor cherries, drain juice from maraschino cherries, fill with Sailor Jerry Rum, infuse for a minimum of two days. For cocktail, shake all ingredients and pour over crushed ice. Add drunken sailor cherries for garnish. Serve with 2-4 long straws.

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