A friends' night out at a Polynesian restaurant, several Scorpion bowls and an abandoned bag of takeout are involved in this accusation of impropriety and substandard hygiene. Listen here
Here is Ryan's evidence:
Exhibit A: The Tahiti Restaurant Lounge
Exhibit B: Scorpion Bowl
And a recipe for a Scorpion Bowl, courtesy of David Wondrich and Killer Cocktails
Nothing shouts out “tiki!” like a Scorpion Bowl. The formula for this Trader Vic creation from the 1940s went through several revisions—okay, dumbings-down—over the years. The original recipe was still the best, though. It used to come in this ceramic thing with topless Tahitian girls for feet and a gardenia floating in it. It served four; you, your best friend, and your dates would poke straws into it and sip yourselves into romance. And all for $2.50. This party version serves at least 20.
36 ounces white Cuban-style rum (I like Mount Gay white here)
2 ounces gin (Tanqueray)
2 ounces cognac (Ferrand Ambre)
12 ounces dry white wine (whatevs)
16 ounces fresh-squeezed, strained lemon juice
8 ounces fresh-squeezed, strained orange juice
8 ounces orgeat syrup, or more or less to taste
2 sprigs of mint
To assemble, fill a punchbowl with cracked or crushed ice, pour everything over it and let it stand in the refrigerator for an hour or two. Add a big block of ice, poke a gardenia or two in, and let the games begin. Note: the gin and cognac may be replaced by 4 ounces pisco—the Trader made it that way, too.