It's making a comeback, but I can't find a recipe anywhere only descriptions of a tropical fruit punch taste that I have no reference point for being Danish.
I did notice however that it is bright red and seasonal as it contains strawberry.
So I went to my local supermarket and stared at the stone hard mangoes and decided to make assionola - as I live in Asserbo, Denmark - from rhubarb and strawberries from my own garden.
In an original Don the Beachcomber recipe for the Cobra's Fang selected herbs are mentioned.
So I made my assionola by cooking 2/3 rhubarb with 1/3 strawberries, lemon juice, black pepper, sage and sugar and a little water.
Once I had strained the solids off - great on freshly backed baguette - I cooked the bright red cordial with a little extra juice to thicken it a bit and make it syrup like. I also added a dollop of Sriracha Sauce for a little venom.
Because obviously my goal was to rework the Cobra's Fang a bit. Just as Denmark has no tropical fruits - other than underripe, imported ones - we have no cobras or any other dangerous snakes.
We do have a pretty adder - it is slightly poisonous but only if you are allergic will you get more than a little discomforted. It's also rare - I have seen one once.
The Adder's Fang is a mild and refreshing take on a Cobra's Fang - but without Falernum. For one reason I do not like it. So I just upped the fassionola.
- 3 cl golden rum - I used Appleton Estate Extra
- 3 cl Lemon Hart 151
- 6 cl assionla - see above
- 3 cl lime juice
- 3 cl orange juice
- 3 dashes Angostura Bitter
- 1 cl aquavit - I used Rød Ålborg
Measure everything into a blender, fill with crushed ice and blitz 5 times. Serve in tall glass or Tiki mug.