Cobra's Fang

Ingrédients

1,5 cl Dark jamaican rum
1,5 cl Demerara rum overproof 151
1,5 cl Falernum
1 Dash Angostura Bitters
0,7 cl Fassionola
1 Dash Sirop de grenadine
1,5 cl Jus de citron vert
1,5 cl Jus d'orange
Rondelle de citron vert - pour la garniture
Menthe - pour la garniture

onces ml cl

Verre: Highball

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Instructions

Combinez les ingrédients dans un mélangeur et mélanger 15-30 secondes. Filtrer la boisson dans le verre à Highball refroidi. Garnir avec le/la Rondelle de citron vert, et le/la Menthe.

Remarques

The Cobra's Fang is a vintage tiki cocktail invented by Donn Beach that calls for a mixture of rums along with fassionola and falernum syrups, the juice of orange and limes, and a dash each of bitters and grenadine. The recipe from the book Hawai'i: Tropical Rum Drinks & Cuisine By Don the Beaschcomber calls for it being garnished with fresh mint and a lime wheel, although a length of spiral cut lime peel made to look like a snake is used for aesthetics in some cobra named cocktails.

Eponymous mug

As served in the early days of the Beachcomber restaurants, the Cobra's Fang was presented in a tall curved glass. Because some later drink menus from other restaurants showed the Cobra's Fang in a special snake shaped Tiki mug, there is debate over whether such a historical mug truly existed. Regardless, modern manufacturing of a replica for such a mug has taken place.

Cobra's Fang origin story

The Cobra's Fang was one of many drinks with theatrical names placed onto "The Beachcomber"'s menus, going along with the likes of the Shark's Tooth and Nelson's Blood and meant to evoke a sense of faux-danger as part of the exotic tropical mood he set for his bars. As shown on a 1941 Don the Beachcomber drink menu the Cobra's Fang cost $1 and was served in a tall curved glass.

Some feel the use of fassionola syrup was particularly important to the drink, which Beach may have brought along with him from his youth in New Orleans. Some claim fassionola was invented by Beach. Others believe that is unclear.

Créé par: Donn Beach
Pays: United States

Première apparition dans Hawai'i: Tropical Rum Drinks & Cuisine By Don the Beaschcomber par Donn Beach

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Apports nutritionnels

	Calories	Graisse Totale	Sodium	Glucides	Sucres	Protéine
Dark jamaican rum	?	?	?	?	?	?
Demerara rum overproof 151	?	?	?	?	?	?
Falernum	?	?	?	?	?	?
Angostura Bitters	?	?	?	?	?	?
Fassionola	?	?	?	?	?	?
Sirop de grenadine	?	?	?	?	?	?
Jus de citron vert	3,8	0,0	0,3	1,3	0,3	0,1
Jus d'orange	6,8	0,0	0,2	1,6	1,3	0,1
Total	10,5	0,0	0,5	2,8	1,5	0,2

À propos des ingrédients

Falernum: Falernum is either an 11% ABV syrup liqueur or a nonalcoholic syrup from the Caribbean. It is best known for its use in tropical drinks. It contains flavors of ginger, lime, and almond, and frequently cloves or allspice. It may be thought of as a spicier version of orgeat syrup. The form can be alcoholic (syrup liqueur) or nonalcoholic (syrup). Versions with alcohol are generally lower in proof (≅15 ABV), adding rum and emphasizing the clove, ginger, or allspice flavoring aspects for use in mixing cocktails, typically tropical or tiki drinks. It is also enjoyed on the rocks. Depending on sugar content, the consistency is often thick and is therefore sometimes referred to as "velvet falernum" because of the feeling it leaves on one's tongue. Brands vary and the color can be white to light amber, and it may be clear or translucent.
Fassionola: Fassionola is a typically red colored syrup that is fruit flavored (passion fruit and others) that was more frequently used in tropical drinks during the 1930s but is now a relatively unusual ingredient. It also comes in green and gold varieties that sometimes are made to taste differently. It is used as a fruit punch concentrate and some claim that a red colored fruit syrup called fassionola was an ingredient in the original Hurricane cocktail. Although a frequent attribution, solid evidence of fassionola's use in the Hurricane from before 1956 is currently lacking, and it is not known what were the precise ingredients in the earliest version of fassionola.
Sirop de grenadine: La grenadine est un sirop de couleur rouge, à l'origine à base de pulpe de grenade. Elle est encore fabriquée ainsi dans les pays méditerranéens, mais en France il s'agit aujourd'hui le plus souvent d'un assemblage de 10 % de jus de fruits rouges et de vanille, ou de leurs extraits, le tout éventuellement avec un peu de jus de citron, seuls quelques producteurs artisanaux restant fidèles à la définition originelle. Les fruits utilisés varient dans leurs proportions selon les marques : framboises, cassis, groseilles, sureau, fraises, citron. Si on utilise des extraits de fruits, on parle de sirops aromatisés à la grenadine. En Belgique, c'est également une « limonade aromatisée » c'est-à-dire une boisson sucrée, colorée en rouge et aromatisée, sans trace de grenade.
Angostura Bitters: L'Angostura (parfois orthographié Angustura) ou Angostura aromatic bitters est une boisson alcoolisée de couleur brune, titrant à 44,7 % vol., fabriquée et commercialisée par House of Angostura. Elle est élaborée à base de rhum, de gentiane, d'écorces d'orange, de substances amères et d'aromates. Il s'agit d'un concentré d'essences, de type bitter, utilisé pour les cocktails, fabriqué à Trinidad. Le nom Angostura se réfère à la ville de laquelle il tient son origine, Angostura, maintenant appelée Ciudad Bolivar, au Vénézuéla.