Marshall Davis created the Scorpion Reef Cocktail at the Gallo Pelón Mezcaleria in Raleigh, North Carolina. The inspiration for this cocktail came to him while he worked on a smoked pineapple flan he made for the dessert menu. It has light smoky notes with tropical pineapple and lemon flavours tied together with the chocolate and Angostura Bitters. Try the Scorpion Reef Cocktail out, and let us know what you think.

Scorpion Reef Cocktail

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Ingredients

1 oz Mezcal
1 oz Jamaican Rum
1 oz Pineapple Juice
.75 oz Lemon Juice
.75 oz Orgeat Syrup
3 Dashes Chocolate Bitters
5 Dashes Angostura Bitters

Equipment

Instructions

Add all ingredients except the Angostura Bitters to the Shaker Glass.
1 oz Mezcal, 1 oz Jamaican Rum, 1 oz Pineapple Juice, .75 oz Lemon Juice, .75 oz Orgeat Syrup, 3 Dashes Chocolate Bitters
Shake with Ice for 10-15 seconds.
Half fill you stemless wine glass with crushed ice.
Pour the mixture into the glass.
Fill with crushed ice.
Top with Angostura Bitters and Chinese Five Spice Blend.
5 Dashes Angostura Bitters