Scorpion Bowl punch.

At our annual Oscars party this year … I was nowhere to be found. A snowstorm in Colorado grounded my flight. But the party went on without me, including the punch I’d planned on serving. It’s an adaptation of Steven Crane’s version of the Scorpion Bowl, a communal tiki libation that existed in many formulations, most of them terrible. But not Crane’s. It’s a truly harmonious mixture of flavors. And it packs a real wallop too! I recommend using cubed ice, which adds some welcome dilution, for just that reason. But if you’d rather use an ice mold and get quickly sauced, well, it’s your funeral.

SCORPION BOWL PUNCH

1 bottle Flor de Caña rum (either Black Label or Grand Reserve)
1 bottle Beefeater gin
14 oz. cognac (VS or VSOP)
28 oz. orange juice
14 oz. lime juice
14 oz. simple syrup
10.5 oz. orgeat

About 20 minutes before serving, add all ingredients to a large punchbowl, stir, then add a giant block of ice or one large bag of cubed ice. Serve in small glasses.

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