Wednesday, September 5, 2018

cobra kai

2 1/2 oz Dry Vermouth (Noilly Prat)
1 oz Lime Juice
1/2 oz Orange Liqueur (Cointreau)
1/2 oz Passion Fruit Syrup
1/2 oz Falernum (Velvet)
1 dash Absinthe (1 bsp Butterfly)
1 dash Angostura Bitters

Whip shake, pour into a Tiki mug, fill with crushed ice, and garnish with mint sprigs and a citrus peel snake.

Two Wednesdays ago, I decided to make a low proof riff on the Cobra and Cobra's Fang using dry vermouth in place of the rums. Moreover, I utilized Paul McGee's concept of replacing orange juice with curaçao or other orange liqueur, and I incorporated the falernum from the Cobra's Fang but left out the grenadine à la the Cobra. For a name, I went with a Karate Kid reference of the Cobra Kai with classic Tiki venues such as the Mai Kai also in mind. Once prepared, the Cobra Kai greeted the nose with a mint, lime, and anise bouquet. Next, a semi-dry lime and white grape sip shared a hint of passion fruit, and the swallow offered orange and passion fruit flavors with a mixed spice finish that included clove and anise notes.

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