Name: Cobra Clutch
Total time: 4 min
Cuisine: Cocktail
Ingredients: 45 ml Blanco tequila; 15 ml Mezcal; 15 ml Lime juice; 10 ml Brown sugar syrup 1:1; 30 ml Pineapple juice; 3 dash Absinthe

Cobra Clutch
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Glass:

Photographed in an Urban Bar Fluet Highball 45cl

Ingredients:
1 ¹⁄₂ fl oz	Patrón Silver blanco tequila
¹⁄₂ fl oz	Del Maguey Vida Clásico Mezcal
¹⁄₂ fl oz	Lime juice (freshly squeezed)
¹⁄₃ fl oz	Demerara/Muscovado/brown sugar syrup (1 sugar : 1 water)
1 fl oz	Pineapple juice chilled
3 dash	La Fée Parisienne absinthe

Read about cocktail measures and measuring

Prepare:

Select and pre-chill a COLLINS GLASS.
Prepare garnish of mint sprigs.

How to make:

SHAKE all ingredients with ice.
STRAIN into glass filled with crushed ice.

Garnish:

Garnish with mint sprigs bouquet.
Serve with a straw.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

This is a particularly venomous, herbal, mezcal-laced Cobra, but its bite is subdued by the chill and dilution of crushed ice. However, beware its delicious attack.

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History:

Adapted from a recipe created in 2013 by Christian Siglin while bartending at Bankers Hill Bar and Grill in San Diego, California.

Nutrition:

One serving of Cobra Clutch contains 177 calories

Alcohol content:

1.4 standard drinks
15.82% alc./vol. (31.63° proof)
19.7 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Paul Carrera

16th July at 21:40

As a substitute for the brown sugar syrup, I did an appropriately reduced portion of agave syrup and a bit of molasses and this drink turned out great.

lindee horman

14th July at 07:33

Very delicious

Ignacio Seligra

12th July at 16:44

Not bad but definitely not really good. As a mezcal lover in the middle of a hot summer, I probably expected too much from this drink, but experienced a rather bland taste from it. Rated 3/5.

Brent Seeliger

11th July at 19:41

I love the name for this cocktail because false moves might bite you. Main cautionary note: build with crushed ice. With crushed ice, creamy notes step out and pineapple thins to a crisp refreshing tartness. Using cube/tube ice, it's a bit on a concentrated iodine bomb that doesn't let the ingredients express themselves. Absinthe is doing work here, doesn't step out (I used Pernod). Tasty mezcal gateway drink, just requires some precision... I would suggest a 10oz or so glass.

KT Tull

12th July at 19:09

This looks similar to the Vinegaroon they used to make at Contigo, in Austin. Mescal rinsed glass, tequila, pineapple-sage shrub, dash of absinthe, fresh lemon juice. Important to get the shrub right for that drink! But both are refreshing in hot weather.

Maureen Calder

10th July at 22:00

Well, this is delicious!

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