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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