cobra's tail

3/4 oz Planteray OFTD Rum
1 1/4 oz Bonded Bourbon (Evan Williams Bonded)
1 oz Lime Juice
3/4 oz Passion Fruit Syrup
1/2 oz Campari
1/2 oz Allspice Dram (Hamilton's)
1 dash Angostura Bitters
1 dash Absinthe (8 drop St. George)

Whip shake with crushed ice, pour into a Tiki mug, fill with crushed ice, and garnish with a cinnamon stick.

After going to Wusong Road where I tasted their Cobra's Fang riff for the Chinese New Years celebration for the Year of the Snake, I became inspired. When I looked at a modern remake of the 1937 Cobra's Fang and the classic 1962 Cobra, the remake's OFTD Rum called out to me and I wanted to pair it with brandy from the Road to Ruin a few nights before. I then removed the orange juice component, and instead of doing the Paul McGee move of subbing in curaçao, I opted for Campari given how well it pairs with passion fruit in the Novara. In considering of the remake's addition of falernum, I thought about allspice dram with how well it worked with Campari in the Chester Rapkin, Negroni Grog, and other drinks. With the allspice dram, I realized that it was close to a Lion's Tail, and I switched the Cognac to Bourbon. For a name, my mind went to the Cobra's Tail; I later uncovered the Lion's Fang which would have been the other choice (that recipe is less like the Cobra's Fang and closer to a Lion's Tail though, and definitely distinct from my end result).The Cobra's Tail proffered a cinnamon, passion fruit, orange, and allspice aroma. Next, caramel and lime notes on the sip slithered into funky rum, Bourbon, passion fruit, and allspice flavors on the swallow. Indeed, with all of the overproof and bonded spirits plus the liqueurs, the Cobra's Tail left a detectable bite when I woke up the next day.