Cobra's Fang

The Cobra’s Fang is one of the tiki-est tiki drinks out there. It’s really got it all: multiple rums, fresh fruit juices, a dangerous name, elaborate garnishes and DIY syrups—including the somewhat obscure fassionola syrup, a sort of concentrated Hawaiian punch. Our recipe for the Cobra’s Fang is an interpretation of Don the Beachcomber’s recipe in Hawaii Tropical Rum Drinks & Cuisine. The book calls for a dash of “selected herbs,” which we’ve taken to mean absinthe, but feel free to experiment and explore what “selected herbs” means to you.

Bitter, Sweet


  • 1 oz Rum
  • 1 oz Demerara 151-proof Rum
  • .5 oz Falernum
  • .5 oz Juices
  • .5 oz Fresh Orange Juice
  • .75 oz Fassionola Syrup
  • 2 dashes Angostura Bitters
  • 2 dashes Absinthe
  • orange slice (for garnish)
  • Pineapple Spears (for garnish)


Step one

Add all ingredients except the garnishes to a shaker tin and shake with ice.

Step two

Strain into a tiki mug using a Hawthorne strainer.  Add fresh ice and garnish wildly (in proper tiki fashion).

Contributed by Supercall

Mix It Up!

While we recommend using fassionola syrup, feel free to sub it out for a passionfruit syrup instead.

More from Food & Drink