The Scorpion Reef is a creation of Marshall Davis from the Gallo Pelón Mezcaleria in Raleigh, NC. Marshall drew inspiration from a smoked pineapple flan that he was working on for the dessert list. He noted that “After swizzling, you’ve got a tropical potion with just enough overproof heat to keep you on your toes with the sensation of caramelized pineapple fresh off the grill”.
Steve, one of our favorite bartenders, published his own cocktail book! The book contains delicious and easy-to-make cocktails, perfect for any occasion. Whether a beginner or a seasoned pro, you'll find something to love in this book. So what are you waiting for? Order your copy here!
Photo courtesy of Steve The Bartender | Follow him on Instagram at: @stevethebartender
1 oz. Mezcal
1 oz. Jamaican rum
1 oz. Pineapple juice
¾ oz. Lemon juice
¾ oz. Orgeat
2 Dashes chocolate bitters
5 Dashes, Angostura bitters, floated
Five Spice (for garnish)
Add all ingredients except the Angostura bitters and five spice to your Hybrid Cocktail Glass.
Half fill with crushed / pebble ice.
Swizzle until glass is frosted.
Float Angostura bitters on top and then sprinkle with five spice powder for garnish.