Look carefully, and you may see the flame coming out of the volcano! Hope I don’t need to tell you not to drink the 151 while it’s lit! And yes, it’s an old photo: Disaronno Originale hasn’t been called Amaretto di Saronno for a long time!
2 oz. light rum (I use Don Q silver)
2 oz. dark rum (I use Mount Gay)
1 oz. gin (I use Bombay Sapphire)
½ oz. brandy (I use E&J)
½ oz. Disaronno Originale
½ oz. Cointreau
6 oz. Pineapple juice
6 oz. Orange juice
½ oz. Bacardi 151 rum for the little cup in the volcano
In a blender half-full of ice, add all the alcohol, except the 151 rum. Add the pineapple juice and the orange juice. (Use less if you like it stronger.) Give the drink a quick 1-second pulse in the blender, and pour it with all the ice into Scorpion Bowl or a very large glass or bowl. If you do have a Scorpion Bowl with the volcano in it, add the 151 rum to the bowl in the volcano. If not, you can mix the 151 into your drink.
Although all the proportions remain the same, my newer version had a few different brands than the old recipe.
My dark rum choice this time was a Rhode Island-based rum called Thomas Tew.
I went with the user-friendly Ford’s gin.
Grand Marnier is an excellent substitute for Cointreau.
And Gozio Amaretto is a real almond liqueur. Dissaronno strayed from their almond recipe decades ago, opting for cheaper stone fruits.
Proportions remain the same as the old recipe.
A long straw is good is you’re lazy.
Don’t drive!
Live the Live ™ 