Virtuoso Life - July/August 2017 - 52
A maximalist drink
for the whole crew.
BY LANEE LEE
PHOTOGRAPHY BY CHRIS PLAVIDAL
STYLING BY HEIDI ADAMS
V I RT U O S O L I F E
EHOLD THE TIKI RENAISSANCE -
bars serving WWII-era drinks made
with fruit juice and lots of rum have
popped up across the country. Our
recommended initiation: the Scorpion Bowl.
There are floating flowers. It's on fire. And it's
the size of a birdbath. According to legend, the
drink originated in the 1930s at a little bar in
Honolulu called The Hula Hut, when a barkeep
mixed rum, okolehao (a Hawaiian spirit made
from the roots of the ti plant), orgeat, and
brandy, and named the result Scorpion, perhaps for its boozy sting. Victor "Trader Vic"
Bergeron, creator of the popular Polynesianthemed restaurant chain, introduced a supersized version of the recipe a decade or so later
at his bar in Oakland. Grab a friend (or seven)
and mix up a bowl for a taste of the tropics. »