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.
Mix it Up
While we recommend using fassionola syrup, feel free to sub it out for a passionfruit syrup instead.
The exact history of this classic cocktail is murky—kind of like the blackstrap rum used to make it—but we do know that it originated somewhere in Barbados. The inspiration for the distinctly non-tropical name comes from its contrasting colors—the bright, pale mix of falernum and lime juice, and the dark, oil-like blackstrap rum. It’s simil...