Rum • Sweet
Cobra's Fang

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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.

The Essentials

The Details


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


  • Add all ingredients except the garnishes to a shaker tin and shake with ice.
  • Strain into a tiki mug using a Hawthorne strainer.  Add fresh ice and garnish wildly (in proper tiki fashion).

Mix it Up

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

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