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Cobra's Fang | Taste and Tipple

Cobra's Fang

Course Drinks
Cuisine American
Keyword Cobra's Fang


  • oz Appleton Estate Reserve Rum
  • ¾ oz Wray & Nephew Overproof Rum
  • 1 tsp Dillon's Niagara Peach Schnapps
  • 2 dashed Dillon's Absinthe
  • ¾ oz lime juice
  • ½ oz orange juice
  • ½ oz Marie Brizard Passion Fruit Syrup
  • ½ oz Cinnamon Syrup
  • 1 teaspoon Domaine de Canton Ginger Liqueur
  • 1 dash Angostura Bitters
  • 1 sprig of mint, for garnish
  • 1 wheel of lime, for garnish

Cinnamon Syrup

  • 1 cup water
  • 1 cup sugar
  • 2 cinnamon sticks


  1. Short shake all the ingredients with 3 ice cubes, then strain into a tiki mug filled with crushed ice. Garnish with the mint sprig and lime wheel and serve with a straw.

Cinnamon Syrup

  1. Combine sugar, water, and cinnamon sticks in a small saucepan over medium heat. Bring to a simmer, stirring occasionally, until sugar is dissolved. Remove from heat and let sit at room temperature overnight. 

  2. Remove cinnamon sticks and store syrup in an airtight container in the fridge for up to two weeks.

Recipe Notes

Recipe adapted from: Kaplan, David, Nick Fauchald, and Alex Day. “Cobra's Fang.”  Death & Co. Modern Classic Cocktails. Berkeley: Ten Speed Press, 2014.