Monday, January 21, 2019

cobra's spritz

1/2 oz Suze Gentian Liqueur
1/4 oz China China (1/2 oz Torani Amer)
1/2 oz Passion Fruit Syrup
1/2 oz Pineapple Juice
1 bsp Falernum (Velvet)

Shake with ice, strain into a rocks glass (Fizz glass), top with Prosecco (2-3 oz Willm Blanc de Blancs), and garnish with a mint sprig (orange twist).
Two Mondays ago, I kept with the Tiki mood and made the Cobra's Spritz which was posted on Tales of the Cocktail's social media. The recipe was crafted by bartender Andrew Rhea as a sparkling riff on Don the Beachcomber's 1937 Cobra's Fang; however, it eschews the rums to keep with the lighter proof of most spritzes, and it only keeps the passion fruit syrup and falernum as constants. Once prepared, the Cobra's Fang shared an orange and white wine nose. Next, a crisp white wine and pineapple sip slithered into a gentian, passion fruit, and dark orange swallow that came across as an orange pith flavor.

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