Post #4904 by Kilikopela on Thu, Aug 1, 2002 6:31 PM

Dear Porgy,

I've got two more for ya!

As a drink for a single person (yeah, I am too, but I always fix doubles!) I have a recipe from a modern and easily found reference entitled "COMPLETE WORLD BARTENDER GUIDE".

2 oz white Rum
2 oz orange juice
1 oz California brandy
2 tbs lemon juice
2 tsp almond extract
3 oz crushed ice
blend and strain

Now then, you also asked for a "bona fide, original, authentic scorpion recipe". Well, from the "Hawaiian Host and Hostess Book" I've found a recipe which the author claims is pre-prohibition.

"In a large crock place a quart of okolehao. Add the juice of two lemons, and a whole lemon cut in small pieces, including the skin. Add 2 small oranges, sliced, and 1/3 cup sugar. Bruise a small bunch of mint leaves and add to the crock. Cover and let stand overnight. When ready to serve, strain the mixture and use 1 jigger to a glass of ginger ale or sparkling water."

As to Okolehao...
"Okolehao, Hawaii's own famous drink, is distilled from the root of ti plant, the shrub whose leaves provide skirts for hula dancers. In the old days, it might have been compared with the "corn likker" of the South when that distillation was at its best.
During prohibition, "oke" was made in the best bootleg tradition and much of it achieved a quality that delighted connoisseurs. In fact, oke was served and enjoyed by Hawaii's best families as well as by the run-of-the-mill drinkers of that era.
Recently oke has returned clothed in respectabiility, made in accordance with federal standards. It is again relished by Islanders for its smokey taste and its claim to hangover-free qualities.
Oke may be served in place of bourbon, scotch or brandy in your favorite drinks."

Well, this book was printed in 1964, and we don't get much oke down here in Florida....