the snake pit

1 oz Angostura 7 Year Rum (Old Ipswich Tavern Style)
1/2 oz Hamilton 151 Rum (Lemon Hart 151)
1 oz Orange Juice
3/4 oz Lime Juice
1/4 oz Falernum (Velvet)
1/4 oz Grenadine
1/4 oz Cinnamon Syrup
1/4 oz Amaro di Angostura

Blend with 1 cup crushed ice and pour into a Double Old Fashioned glass (shake with ice, strain into a Tiki mug, and fill with crushed ice). Garnish with a cinnamon stick and an orange peel snake (I added a mint sprig, too).

Two Mondays ago, I was excited to make a drink that I had spotted on TikiDontSurf's Instagram called the Snake Pit. The recipe was a Cobra's Fang riff created by Kevin UptheGrove of 5MinutesOfRum for the recent Tiki Caliente Festival. I had never had the original Cobra's Fang, and later rectified that by making a streamlined version, the Cobra, a few days later. I was definitely excited to use my new bottle of Amaro di Angostura for this recipe; perhaps a spice-driven herbal liqueur such as Becherovka or Jägermeister could substitute here in a pinch.
The Snake Pit shared an orange, cinnamon, and mint aroma from the garnishes. Next, the sip was rather fruity from the orange, pomegranate, and lime elements, and the swallow offered rum accented by dark rich notes as well as clove and other spices.