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 at Don the Beachcomber and also uses falernum, which has seen its own resurgence in recent years.
- 1/2 oz Dark Jamaican rum
- 1/2 oz 151-proof demerara rum
- 1/2 oz Freshly Squeezed Lime Juice
- 1/2 oz Falernum
- 1/2 oz Freshly squeezed orange juice
- 1/4 oz Fassionola syrup
- 1 dash Angostura bitters
- 1 dash Grenadine*
- 1 dash Herbsaint liqueur
- Garnish: Mint leaf
- Garnish: Lime wheel
Blend all of the ingredients with 6 oz of crushed ice for 5 seconds, and pour into a highball glass or tall Tiki mug.
Garnish with a mint leaf and lime wheel.