Sidewinder's Fang

Cocktail Tiki

Source: Lanai restaurant, San Mateo, California, circa 1960s via SC

Ingredients

Lanai restaurant, San Mateo, California, circa 1960s. Sidewinder’s Fang peel 1 ½ ounces fresh lime juice 1 ½ ounces fresh orange juice 1 ½ ounces SC Passion Fruit Syrup 3 ounces seltzer 1 ounce blended aged rum (3) (BBB: "demerara") 1 ounce black blended rum (5) (BBB: "dark jamaican") GARNISH Mint sprig

Directions

Line a snifter with the Sidewinder’s Fang peel, with one end hanging over the rim of the glass. Fill glass with cracked or cubed ice to hold the peel in place. Put the remaining ingredients in a drink mixer tin with 12 ounces of crushed ice and 4 to 6 small “agitator” cubes. Flash blend then strain into the snifter. Garnish with a mint sprig. 3: Appleton Reserve / Rare 12, Denizen Merchant's Reserve, Diplomatico Reserva / Exclusiva, El Dorado 5/8/12, Mount Gay Black Barrel / XO, Pusser's, Plantation 5 Grand Reserve / 20th Anniversary 5: Gosling's Black Seal, Hamilton Guyana 86, Lemon Hart 80