Friday, January 19, 2018

lion's fang

1 1/2 oz Demerara Rum (El Dorado 5 Year)
1 oz 100 Proof Bourbon (Old Granddad Bonded)
1 oz Lime Juice
1/2 oz Falernum (Velvet)
1/4 oz Allspice Dram (Hamilton's)
1 tsp Demerara Syrup (1/4 oz Simple)
2 dash Angostura Bitters
6 drop Absinthe (Kübler)

Blend 3 seconds with a scoop of ice, pour into a double old fashioned glass, and garnish with mint (shake with ice, strain into a Tiki mug, and fill with crushed ice).
Two Fridays ago, I decided to make the Lion's Fang from Chad Austin of Bootlegger Tiki in Palm Springs, CA. The recipe was part of a collection of Lion's Tail riffs on Punch Drinks, and here, it appeared that Chad mashed the 1937 classic with the Cobra's Fang by including the Tiki drink's Demerara rum, falernum, and absinthe to the mix. Once prepared, the Lion's Fang proffered a barrel-aged caramel and allspice aroma to the nose. Next, lime and caramel on the sip led into rum, Bourbon, allspice, and anise on the swallow. While the Lion's Tail works for me, the extra lime-friendly ingredients function well to smooth over the awkwardness that the lime-American whiskey combination often can have.

No comments: