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.
FLAVOR PROFILE
Bitter, Sweet
STRENGTH
INGREDIENTS
- 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)
Contributed by Supercall
