cobra

1/2 oz Lime Juice
1/2 oz Orange Juice
1/2 oz Passion Fruit Syrup (BG Reynolds)
1 oz Lemon Hart 151 Rum
1 dash Angostura Bitters
6 drop (1/8 tsp) Pernod
4 oz Crushed Ice

Blend 5 seconds and pour into a tall glass. Top with crushed ice. Instead of using the blender, I shook with ice and strained into a glass filled with crushed ice. I then garnished with an orange slice and a cherry.

Two Sunday's ago, I delved into Beach Bum Berry's Sippin' Safari to find that evening's libation. The Cobra, created at Chicago's Kon-Tiki restaurant in 1962, stood out for it would make good use of our bottle of Lemon Hart 151 without the recipe being containing too much alcohol overall like many seem to do. The flavorfulness of the overproof rum would stand out though, and the drink got its name for its strong, potent bite.
The rich Demerara rum aroma greeted the nose, and the rum's dark caramel flavor showed in the sip along with the citrus and passion fruit notes. The rum continued on into the swallow that ended with an absinthe finish that came across as anise and a bit minty.