Cobra’s Fang

Prep Time 3 mins
Assembly Time 2 mins
Total Time 5 mins
Description

The Cobra’s Fang is a classic tiki cocktail that was originally created in the 1930s by Don the Beachcomber at his bar in Hollywood, California. This version by Patrick Gartner at Donna in New York City, New York streamlines the recipe by utilizing Smith & Cross Traditional Jamaican Rum in place of a blend of Demerara and Jamaican rums and opting for Swedish punsch, a Nordic rum liqueur, instead of aromatic bitters and velvet falernum liqueur. It then pairs these flavors with the classic template’s citrus juices, passion fruit flavor, grenadine, and its famous snake head garnish.

Ingredients
  • 2 fl oz Dark Rum
  • 0.5 fl oz Orange Juice
  • 0.5 fl oz Lime Juice
  • 0.5 fl oz Passion Fruit Syrup
  • 0.25 fl oz Swedish Punsch
  • 0.25 fl oz Grenadine (Click for Recipe)
  • 2 dashes Absinthe
  • 2 Pineapple Fronds
  • 1 Snake Orange Peel
Method
  1. 1

    Add rum, orange juice, lime juice, passion fruit syrup, Swedish punsch, grenadine, and absinthe to a shaker.

  2. 2

    Fill shaker with cubed ice.

  3. 3

    Shake for 10-20 seconds.

  4. 4

    Fill a hurricane or tiki glass with fresh cracked ice.

  5. 5

    Using a Hawthorne strainer, strain into hurricane or tiki glass.

  6. 6

    Garnish with pineapple fronds and snake orange peel.

Find this recipe online: https://novelnightcaps.com/recipe/cobras-fang-cocktail/