The Cobra Effect

Given that we just added some new falernum to our collection, we were especially pleased to see a feature dedicated to falernum in our most recent issue of Imbibe Magazine. The magazine included a trio of cocktails that derived a lot of their flavor from falernum, yet were entirely different. It inspired us to do something different with the falernum in our bar and, naturally, we started with one of the included drink recipes, the Cobra Effect.

We tried this drink with two falernums: Velvet Falernum and Lucky Falernum. Velvet Falernut is much more widely available and, since the magazine didn’t specify, that is what we assumed they used. It made a deliciously spicy, rich tasting cocktail with just the right touch of sweetness. When we used Lucky, we ended up with a more deeply spiced cocktail that needed a touch of added sweetness to highlight the sloe gin. Both options are good and this is a fun drink to play around with that we’ll likely be making again.

The Cobra Effect
1 oz Blackwell Jamaican Rum
1 oz aged rhum agricole
3/4 oz lime juice
1/2 oz Velvet Falernum
or 1/2 oz Lucky Falernum + 1/4 oz simple syrup
1/2 oz sloe gin

Combine all ingredients in a cocktail shaker, fill with ice and shake vigorously until cold. Strain into a tiki mug (or tall rocks glass) filled with crushed ice. Garnish with a lime wheel

via Imbibe Magazine, from Owen Thomson of Archipelago, Wash. DC.