cobra

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

Blend 5 seconds with 4 oz crushed ice, pour into a tall glass, and fill with crushed ice (shake with ice, strain into a Tiki mug, fill with crushed ice, and garnish with a lime peel snake, mint, and sage blossoms).

Two Wednesdays ago, I went looking for the forefather of the Snake Pit from two nights ago, namely the Cobra's Fang. Beachbum Berry's books do not offer a recipe for that drink, and various recipes that I spotted online seemed like interpretations of the vague recipe. Instead, I opted for one that Berry does present: the Cobra from Chicago's Kon-Tiki circa 1962. The Cobra was created as a stream-lined version of Don the Beachcomber's circa 1940s Cobra's Fang. Overall, the Cobra reminded me of an overproof-rum laden (but not boozier overall) and slightly differently spiced South Pacific Punch.
The Cobra began with a bouquet inspired by the mint, sage, and lime garnishes. Next, tropical flavors from the fruit juices and syrups mingled with the rum's caramel on the sip, and the swallow offered dark rum, passion fruit, and clove notes.