Though not as renowned as the Mai Tai, a mid-century cocktail that has been delighting tropical beverage enthusiasts off late is the Cobra’s Fang. Merging rum, falernum, fassionola syrup – a tropical fruit syrup, absinthe, bitters, lime juice, and orange juice, this drink is an homage to the American "tiki" cocktails prevalent during the 20th century.

Invented in the late 1930s by Donn Beach, a staple at his iconic Hollywood bar, Don the Beachcomber, the Cobra’s Fang has seen ups and downs in its popularity. However, it's gaining momentum once again, all thanks to tropical drinks enthusiasts like Jeff “Beachbum” Berry who insist on its revival.

As Ying Chang, Strong Water co-owner in Anaheim, California, puts it, “It brings a dramatic climax with its powerful layers - rich rum, zesty citrus, and that signature splash of fassionola giving it a signature tropical aroma. And when you think you have figured it out, a string of absinthe and bitters throws in an astonishing spin.”

This concoction uses the classic tropes of Polynesian and Caribbean-influenced cocktails specially designed by Beach himself. The use of a medley of rums, different sweetening agents, and a couple of fresh citrus juices perfected Beach's craft. A touch of absinthe and Angostura bitters, a signature of Beach seen predominantly in his famous original cocktails like The Zombie.

While the Cobra’s Fang ingredients may seem overwhelming, the choice is by design in this method perfected by Donn Beach. The cocktail uses a mix of piquant Jamaican rum and intense 151-proof Guyanese rum creating a robust base for the heavily sweet tropical fruit flavors.

For sweetening, Beach uses a mix of falernum, a rum-based liqueur seasoned with lime and spices, and the enigmatic fassionola syrup. While the exact recipe of fassionola syrup remains a mystery, it supposedly has a tropical mixed fruit aroma. Nowadays, fassionola syrup is typically passion fruit-focused in flavor, although each bartender customizes the recipe to their liking.

Balancing out the syrup's sweetness are citrus elements split between lime and orange juice. An extra twist to the cocktail, Angostura bitters and absinthe, bring baking spice, anise, and bitter botanical nuances, harmonizing perfectly with the tropical fruit tastes.

When precisely crafted, the Cobra’s Fang creates a balanced, fruity, rum-centered cocktail featuring aromatic baking spices. Garnishing with a lime and mint adds a vital freshness to this rich, fruity drink. The interesting bit for the adventurous out there? Carve a lime peel into the shape of a snake and curve it around the straw for that dramatic flair.