Cocktail & Other Recipes By Spirit Rum Cocktails

Cobra's Fang

Cobra's Fang cocktail
Image: / Tim Nusog

Until recently, fassionola syrup, which was used in many old Tiki drinks including the Hurricane, was lost to the past. The Jonathan English Company bottled it in the 1950s, and modern bartenders have either created house-made versions or substituted passion fruit syrup. Recently, Cocktail & Sons’ Max Messier bottled a seasonal version of it with local New Orleans strawberries, as well as pineapples, mango, passion fruit and steeped hibiscus flower syrup. The little-known Cobra’s Fang was created by Don the Beachcomber and also uses falernum, which has seen its own resurgence in recent years.


  • 1/2 ounce dark Jamaican rum
  • 1/2 ounce 151-proof demerara rum
  • 1/2 ounce lime juice, freshly squeezed
  • 1/2 ounce orange juice, freshly squeezed
  • 1/2 ounce falernum
  • 1/4 ounce fassionola syrup
  • 1 dash grenadine
  • 1 dash Herbsaint liqueur
  • 1 dash Angostura bitters
  • Garnish: mint sprig
  • Garnish: lime wheel


  1. Add all ingredients into a blender with 6 ounces of crushed ice and blend for 5 seconds.

  2. Pour into a highball glass or tall Tiki mug.

  3. Garnish with a mint leaf and a lime wheel.