Add ice to a scorpion or punch bowl or another shallow vessel that holds at least 40 ounces of liquid. Set aside.

In a large bowl or blender, combine orgeat, juices, rum, and brandy. Mix (or pulse several times) to incorporate. Pour mixture into the scorpion bowl and serve with straws.

MAKE IT A JELL-O SHOT: Bring 1 cup coconut milk to a boil and pour over 3 ounces of pineapple gelatin mix. Stir 2 minutes, or until dissolved. Add 1 cup light rum and stir to combine. Ladle mixture into Jell-O shot cups and chill in the refrigerator for 2 hours. Rinse 16 cocktail cherries in a colander until the water runs clear, then pat the cherries dry. Gently insert one cherry into the partially gelled shots, and sprinkle shots with unsweetened shredded coconut. Chill 2 more hours, or overnight, until firm. Serve.