Tropical Month – Scorpion Reef
I discovered this cocktail through the Geschichten aus der Geschichte podcast and their episode on Angostura Bitters. The recipe was created by Marshall Davis at the Gallo Pelón Mezcaleria in Raleigh, NC.
Richard from the podcast mentioned the drink as an example for a cocktail which is “more than the sum of its parts”. Naturally, I had to remixed the cocktail. On top of that, I had a new Jamaica rum on hand which I used here.
Powerful, but balanced
Naturally, the Hampden 1753 starts with strong ester and Jamaica rum flavours. Yet, even thought I am notoriously sensible for those flavours, they are rather balanced in this bottling. Apart from that, I found a lot of spices in the taste reminding me of cloves, nutmeg as well as vanilla. I also tasted some exotic fruits and overripe bananas. However, those fruity flavours are very dry.
A complex ‘Scorpion’
Marshall Davis mentioned that he was inspired by a smoked pineapple flan he was working on for their desert menu. He then created the ‘Scorpion Reef’ loosely based on classic ‘Scorpion Bowls’. Instead of the originally used Del Maguey Minero I went with the Chichipaca bottling.
3 cl Hampden 1753 Rum
2 Dashes The Bitter Truth Xocolatl Bitters
3 cl Pineapple Juice
2,25 cl Lime Juice
2,25 cl Meneau Orgeat
Swizzle first six ingredients over crushed ice – add more crushed ice – float;
Garnish: Five Spice Powder;
Song: Miike Snow – Animal (Mark Ronson Remix);
I only can agree with Richard that the Scorpion Reef is a cocktail where each ingredient plays a vital role. I was especially surprised by how the Angostura float as well as the five-spice powder are integral parts of the drink. The Hampden really can stand up to the mezcal and the other way round. With a less ester heavy Jamaica rum, the cocktail probably will become a bit more mellow.
*The fact that I received a product reviewed in this article for free, did not – in any way – influence the rating of said product. I received the rum for free from Kirsch Whisky
