beyond the mai tai, bergeron's other more famous drinks included the fog cutter and the scorpion bowl. both drinks were served in a specific and highly decorated mug or bowl. his take on a hot buttered rum was also an early example calling for a specific ceramic mug, in this case a skull. the scorpion bowl in particular and its many variations proliferated onto the cocktail menus of virtually all subsequent tiki bars. the menus from his restaurants could list dozens of different tropical drinks. as was the case with don the beachcomber, rum was the hallmark ingredient in most of his cocktails, but vic is also credited with creating the "eastern sour", which employed less common (for tiki drinks) rye whiskey, and another drink using even more rarely used tequila (the "mexican el diablo").