Scorpion Reef rum cocktail recipe

The Scorpion Reef is a creation of Marshall Davis from the Gallo Pelón Mezcaleria. 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.”. And yes, this should have been swizzled :)

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INGREDIENTS
30ml Mezcal (1 oz)
30ml Jamaican Rum (1 oz)
30ml Pineapple Juice (1 oz)
22.5ml Lemon Juice (¾ oz)
22.5ml Orgeat (¾ oz)
2 dashes of Chocolate Bitters
5 dashes of Angostura Bitters, floated

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