The Cobra's Fang Cocktail is one of the dozens of drinks Donn Beach invented after opening his legendary bar in California, Don the Beachcomber. It is strong yet fruity and quite easy to drink.

Quick Facts Cobra's Fang Cocktail

Giving his drinks exotic names was one of Donn's trademarks. Apart from the Cobra's Fang, there's the Shark's Tooth, the famous Zombie Cocktail, and many more.

Cobras Fang Cocktail

Recipe Cobra's Fang Cocktail

One of Tiki legend Donn Beach's tropical creations from the 1940s.
Prep Time: 3 minutes
Total Time: 3 minutes
Course: Drinks
Cuisine: American
Keyword: falernum, Overproof Rum, rum, tiki
Servings: 1
Calories: 242kcal
Cost: $3

Equipment

  • 1 Cocktail Shaker
  • 1 Jigger
  • 1 Hawthorne Strainer

Ingredients

  • 1 oz Dark Jamaican Rum
  • 1 oz 151 Demerara Rum
  • 0.5 oz Velvet falernum
  • 0.5 oz Fassionola - homemade
  • 0.5 oz Lime juice - freshly squeezed
  • 0.5 oz Orange juice - freshly squeezed
  • 1 dash Absinthe
  • 1 dash Angostura bitters

Instructions

  • Put all the ingredients and plenty of ice into your cocktail shaker
    1 oz Dark Jamaican Rum, 1 oz 151 Demerara Rum, 0.5 oz Velvet falernum, 0.5 oz Fassionola, 0.5 oz Lime juice, 0.5 oz Orange juice, 1 dash Absinthe, 1 dash Angostura bitters
  • Shake until the shaker feels well-chilled and strain over ice into your cocktail glass.
  • You can garnish your Cobra's Fang with a mint sprig and lime wheel.

Nutrition

Serving: 4.2ozCalories: 242kcalCarbohydrates: 15gSodium: 5mgPotassium: 80mgSugar: 15gVitamin C: 13mgCalcium: 25mgIron: 0.17mg
Tried this recipe?Let us know how it was!

Ingredients of the Cobra's Fang

The Cobra's Fang is a brilliant example of Donn Beach's general approach to mixing cocktails and his Tiki Business. It has a flamboyant name, colorful looks, and a large number of -in parts- unusual ingredients.

The original recipe got lost, as Donn casually described it as a mix of rum, falernum, and tropical fruit juices. But he refined this formula over time, and a syrup known as fassionola has become crucial for the drink.

So, to make a Cobra's Fang, you need 

Rum for the Cobra's Fang - Recommendation & Information

If you look for recommendations: you cannot go wrong with Appleton Estate for the Jamaican part and Lemon Hart for the Demerara Overproof. Both are good quality, easy to get, and affordable.

Jamaica was one of the first countries to produce rum, and it's known to have been the place that refined the spirit and made it actually enjoyable. Rum from the laid-back Caribbean Island is made from sugarcane molasses and is usually full-bodied, aromatic, and slightly fruity. The distinct taste of Jamaican Rum is also called funk or hogo.

151 Demerara Rum refers to rum from Guyana and has nothing to do with the namesake sugar, as one might think. It got its name from the Demerara River that runs through Guyana's capital Georgetown. The 151 in the name indicated the alcohol content: it's overproof rum with an alcohol content of 75.5% vol - or 151 proof.

Cobra's Fang Cocktail

More About Falernum

Falernum is a beloved Tiki cocktail ingredient. It is a syrup or liqueur flavored with different fruits and spices. 

Usually, it contains citrus fruit like grapefruit and lime, berries, almonds, and ginger. But it doesn't have to stop there. Some also add other sweet or spicy ingredients like cloves and vanilla.

To make the Cobra's Fang, you can use both, the liqueur and the non-alcoholic version. Yet, in our recipe, we use the liqueur, also known as Velvet Falernum. John D. Taylor's Velvet Falernum is a fantastic choice, or make it at home with our Falernum recipe.

More About Fassionola

Now, this is where things get tricky. Fassionola is another fruity syrup. It used to be a staple in Tiki bars but is now a rare and uncommon ingredient. Some say it's the "lost ingredient" of vintage Tiki cocktails.

In its original version, Fassionola is red or orange-colored and flavored with tropical fruits like maracuja. It appears in many of Donn Beach's recipes. -There are claims that the syrup was his invention, which no one could prove so far, though.

The Jonathan English Company from San Diego used to produce Fassionola red. However, the company, and the product, vanished into thin air.

BG Reynolds and Cocktail & Sons also sell their version of Red Fassionola, but they seem almost equally hard to get, and I don't know about the taste of these products. To keep things authentic, you can make Fassionola at home instead.

Substitutes Fassionola in the Cobra's Fang

A short word on the common alternatives to Fassionola: grenadine and/or passion fruit syrup:

Grenadine, the bright red syrup made from pomegranate, doesn't enjoy the best reputation. It is often overly sweet and has an artificial taste. You don't need much of it for the Cobra's Fang. Yet still, if you go with this substitute, make it a quality one, or better, make it homemade grenadine.

For the passion fruit syrup, quality brands like Monin are your best option. Ideally, you mix both syrups for a more complex flavor, closer to the original idea of Fassionola.

History of the Cobra's Fang Cocktail

As mentioned already, the Cobra's Fang Cocktail is one of the many tropical creations from Donn Beach. 

Donn Beach was the founding father of modern Tiki drinks culture. He opened his first bar in 1933 when prohibition ended. By the time he had to go to war in 1942, he had invented dozens of cocktail recipes that fit the tropical theme of his bar. Among them was the Cobra's Fang. 

In the mid-1950s, it sold at his new Don the Beachcomber in Hawaii for as little as $1.10.

The move from California to Hawaii was necessary due to a lost lawsuit with his former wife, Sunny. You can read the whole story in our article about modern Tiki culture.

Other Must-Try Tiki Cocktails

If you want to try other famous tropical cocktails, here are three of our favorites:

Cocktails in the 70s were bright, colorful, sweet, and fruity. And as a true drink from that era, the Alabama Slammer ticks all those boxes. Still, the combination of ingredients stands out and isn't something you will come across very often.

Quick Facts Alabama Slammer Cocktail

We like the version of Simon Difford best, which slightly reduces the sweetness of the original recipe to improve the balance of flavors by using Sloe Gin instead of grenadine.

Alabama Slammer Recipe

A modern take on the sweet and fruity cocktail from the 1970s.
Prep Time: 3 minutes
Course: Drinks
Cuisine: American
Keyword: amaretto, vodka, whiskey
Servings: 1
Calories: 239kcal
Cost: $3

Equipment

  • 1 Lemon squeezer
  • 1 Jigger
  • 1 Mixing glass
  • 1 Bar spoon
  • 1 Hawthorne Strainer

Ingredients

  • 1 oz Vodka
  • 0.75 oz Southern Comfort - (70 to 80 proof, 35% to 40% ABV)
  • 0.5 oz Amaretto
  • 0.5 oz Sloe Gin
  • 2.5 oz Fresh orange juice
  • 0.5 oz Fresh lemon juice
  • 1 orange slice - optional - for garnish
  • 1 maraschino cherry - optional - for garnish

Instructions

  • Add all ingredients into a cocktail shaker filled with ice and shake until the contents are well-chilled.
    1 oz Vodka, 0.75 oz Southern Comfort, 0.5 oz Amaretto, 0.5 oz Sloe Gin, 2.5 oz Fresh orange juice, 0.5 oz Fresh lemon juice
  • Strain the drink into an ice-filled Collins glass.
  • Garnish with a slice of orange and a Maraschino cherry.
    1 orange slice, 1 maraschino cherry

Nutrition

Serving: 6ozCalories: 239kcalCarbohydrates: 17.78gProtein: 0.9gFat: 0.2gSodium: 2.5mgPotassium: 150mgSugar: 17.78gVitamin C: 48.5mgCalcium: 35mgIron: 0.3mg
Tried this recipe?Let us know how it was!

Ingredients and Suggestions

The Alabama Slammer requires a total of six ingredients: Vodka, Southern Comfort, Sloe Gin, Amaretto, orange, and lemon juice:

Southern Comfort: a whiskey-based liqueur with fruity and spicy notes.

Amaretto: a distinctly almond-flavored liqueur from Italy, usually made from apricot and peach kernels. Our favorite is the bestseller from Disaronno. Also, use it in other drinks like the Amaretto Sour and the French Connection

Vodka: No part of the original recipe, but necessary to achieve better balance. Using vodka as a base for the Alabama Slammer will increase strength and reduce the sweetness. -The neutral spirit won't alter the overall flavor.

Citrus Juices: To improve the acid-sweetness ratio, add a bit of freshly squeezed lemon juice to the mix - also no part of the original. Yet, we don't replace orange juice completely. That remains a key ingredient of the drink. Thus, make it freshly squeezed, as well.

Sloe Gin: is a rather unusual ingredient in cocktails. It is a berry liqueur based on gin. Sloes are small red berries that give the liqueur its typical, deep red color. For instance, Elephant Gin offers a pretty good one bottled at 35% ABV.

TIP: With so many sweet elements - Southern Comfort, Sloe Gin, and Amaretto or all liqueurs with the expected sugar content- you have to get the balance right, so measure your ingredients carefully.

Variations - The Alabama Slammer Shot

The name tells you as much: the Alabama Slammer Cocktail can be served short and "slammed down" in one go. To turn this recipe into a shot, you omit the vodka and the lemon and mix the remaining ingredients in equal parts:

As you can see, with a volume of 2oz, this is quite the party shot. If this is too much, just use half of the measurements above

History of the Alabama Slammer

It seems most likely that, initially, the Alabama Slammer was a shot first served in the late 1960s at the University of Alabama. That would also explain the name of the cocktail. Only over time did the shooter evolve into a long drink. 

Earlier assumptions were that the first written appearance of the Alabama Slammer was in Playboy's Bartender Guide, published in 1971. 

However, there's no documentation or other proof to support those claims. Neither the edition from '71 nor the next print from 1972 contains an Alabama Slammer. 

All you can find is an Alabama -and no Slammer- with a significantly different list of ingredients.

In 1984 an Alabama Slammer recipe was published in Mr. Boston's 50th Anniversary Bartender's Guide. And the formula by Mr. Boston uses lemon juice instead of orange juice, which does a better job of balancing the sweet ingredients in this cocktail.

Related Drinks

Orange juice was quite a popular cocktail ingredient in the 70s, not only in the Alabama Slammer but also in drinks like a Harvey Wallbanger. If you enjoy these, here are some more recipes you might like:

If you're looking for a tart, bold, and tropical Rum cocktail, the Hurricane cocktail is a fantastic option. 

The different types of Rum used in the drink certainly pack a punch. And if you combine them with fresh lime and fresh passion fruit juices, you'll get a perfect summer cocktail.

The Hurricane is one of the few cocktails with its own signature glass named after them. 

The roots of this boozy drink lie in New Orleans, Louisiana. Invented at Pat O'Brien's bar, the Hurricane quickly became a crowd-pleaser. 

And even today, the Hurricane is a popular drink to order when visiting New Orleans French Quarter.

How to Make a Hurricane

The cocktail is boozy with a bold and complex taste. Yet, the Hurricane is not that hard to make. 

It consists of at least two different types of Rum - white and dark Rum. Further, some recipe variations include a splash of overproof Rum to give the drink an additional kick.

This strongly alcoholic base has to be counterbalanced. In most recipes, this lime juice, passionfruit juice, and simple syrup take care of that. 

Hurricane cocktail

However, often, you'll see bottled juices used to mix this drink. 

Try to avoid that and use fresh limes and passion fruits instead. Their intense and crisp taste is essential for balancing the cocktail, and bottled mixers won't achieve the same results.

On top, you can use additional ingredients like fresh orange juice, fresh pineapple juice, and just a bit of Grenadine. 

That makes for even more complexity and fruity flavors. Garnished with a slice of orange and a luscious Maraschino cherry, your Hurricane is ready to be served.

History of the Hurricane Cocktail

Hurricane Pat O'Brien sign

The Hurricane cocktail was invented by Pat O'Brien -the owner and manager of the namesake bar in the heart of New Orleans French Quarter. 

In the early days of the place -during prohibition- it was a traditional speakeasy bar. And the name was a bit different:

To get access to Mr. O'Brien's Club Tipperary, you needed to know the secret passphrase Storm's brewin'.

The story of the Hurricane has become a bit of an urban legend.

And as this legend has it, Pat O'Brien had to get rid of an excessive amount of low-quality local Rum. He started mixing a potent Rum cocktail, masking the alcohol notes with syrup and fresh fruit juices.

O'Brien gave the first concoctions to sailors, and surprisingly, it was a huge hit. And ever since then, the Hurricane cocktail has been one of the most popular drinks from New Orleans.

The drink even has a distinctive and iconic glass design. The Hurricane glass resembles the shape of a hurricane lamp and usually can hold about 20oz.

Hurricane cocktail

It became so successful that, these days, it's one of the most familiar cocktail glass designs. And when visiting Pat O'Briens, you can order a Hurricane and keep the glass as a souvenir.

Taste of a Hurricane

The taste of the Hurricane cocktail is sweet, strong, tropical, and tart. Everything you want from a tropical Tiki-style cocktail.

The tartness of fresh lime and passion fruits goes perfectly with the sweetness of syrup and Grenadine. 

The high amount of Rum used to make the cocktail definitely is softened but still present in the flavor profile. If you're looking for a tropical and easy-to-drink cocktail, the Hurricane would be on the top of your list.

Other Tropical Cocktails

If you like the fruity taste and the booziness of Tiki Cocktails, how about the Zombie? It is one of the most iconic representatives of this category and truly packs a punch.

Other favorites are the Painkiller Cocktail, a fruity twist on the classic Piña Colada, or the Planter's Punch.

If you like a bit of spicy ginger in your cocktails, the Dark'n'Stormy is another great option.

Hurricane cocktail

Hurricane

A tropical cocktail made based on different types of Rum served in a Hurricane glass.
Prep Time: 3 minutes
Course: Drinks
Cuisine: American
Keyword: rum
Servings: 1
Calories: 383kcal
Cost: $4.60

Equipment

  • 1 Jigger
  • 1 Cocktail Shaker
  • 1 Hawthorne Strainer

Ingredients

  • 2 oz White Rum
  • 2 oz Dark Rum
  • 0.5 oz Overproof Rum
  • 1 oz Fresh lime juice
  • 0.5 oz Fresh orange juice
  • 0.5 oz Fresh pineapple juice
  • 0.5 oz Fresh passion fruit juice/puree
  • 0.5 oz Simple syrup
  • 1 bsp Grenadine

Instructions

  • Add all ingredients into a cocktail shaker with plenty of ice.
  • Shake until the cocktail is well-chilled.
  • Strain into an ice-filled Hurricane glass and garnish with a slice of orange and a Maraschino cherry.

Nutrition

Serving: 8ozCalories: 383kcalCarbohydrates: 26.72gProtein: 0.8gFat: 0.25gSaturated Fat: 0.02gSodium: 11.48mgPotassium: 280.82mgSugar: 60.07gVitamin C: 25.5mgCalcium: 30.96mgIron: 0.67mg
Tried this recipe?Let us know how it was!

Asking bartenders about their opinion on the Blood & Sand recipe will lead to very different responses. For some, the drink shouldn't be on any bar menu. Others don't like the original formula and tweak it to make it more suitable for today's palates. 

A third group defends the original formula and tries to perfect this cocktail classic based on the usual mix of Scotch and orange juice.

Quick Facts Blood & Sand Cocktail

But let's start with a look at the original recipe of this Whisky drink and continue from there. It's also a good starting point to tweak it to your personal liking.

Blood & Sand cocktail

Original Blood & Sand Cocktail Recipe

A classic Scotch-based cocktail balanced by Sweet Vermouth, orange juice, and cherry liqueur.
Prep Time: 3 minutes
Course: Drinks
Cuisine: British
Keyword: scotch
Servings: 1
Calories: 163kcal
Cost: $2.30

Equipment

  • 1 Jigger
  • 1 Shaker
  • 1 Strainer

Ingredients

  • 0.75 oz Speyside single malt
  • 0.75 oz Dolin Sweet Vermouth
  • 0.75 oz Fresh Orange juice
  • 0.75 oz Heering Cherry liqueur
  • 1 orange peel

Instructions

  • Add all ingredients into a cocktail shaker with plenty of ice and shake vigorously for around 20 - 25 seconds.
    0.75 oz Speyside single malt, 0.75 oz Dolin Sweet Vermouth, 0.75 oz Fresh Orange juice, 0.75 oz Heering Cherry liqueur
  • Double-strain into a chilled coupe glass and garnish with an orange peel.
    1 orange peel

Nutrition

Serving: 3.25ozCalories: 163kcalCarbohydrates: 13.3gProtein: 0.23gFat: 0.05gSodium: 0.5mgPotassium: 44.5mgSugar: 13.3gVitamin C: 13.5mgCalcium: 11.5mgIron: 0.1mg
Tried this recipe?Let us know how it was!

Ingredients of the Blood & Sand Cocktail

To better understand how you can adjust the original recipe, we should look at the flavors of the individual components. Especially since you won't find the combination of ingredients that go into the Blood and Sand very often:

The Problem with the Orange Juice

The orange juice in the cocktail is the biggest issue among critics. Much like with a classic Screwdriver cocktail or a Tequila Sunrise, orange juice can quickly dominate a drink and ruin its complexity. 

So, above all, if you intend to use orange juice in this or any other cocktail, make it freshly squeezed. That is far less sweet, which already solves a big part of the problem. Alternatively, you can replace it with similar citrus juices from blood oranges or grapefruits. 

Another common complaint about the Blood & Sand cocktail addresses the rich consistency. But how to fix it? 

Blood and Sand Cocktail

Variations - Adjusting measurements

The biggest criticisms concerning the Blood & Sand cocktail are the measurements and the use of orange juice. But luckily, with this drink, there is a solution - or rather a variation- for everyone. You can accentuate certain ingredients or leave off the orange juice entirely.

In the original recipe, all four ingredients are combined in equal measurements. However, and here the trouble lies, many find this version too sweet. So, if you also like your drinks a little less sugary, adjust the measurements. 

Many modern approaches create a more Scotch-forward version to cut through the liqueur-juice mix. 

While the traditional recipe asks for 0.75oz of each ingredient, a favorite Scotch-forward recipe uses 1 oz of Scotch and orange juice and 0.75 of sweet vermouth and cherry liqueur.

The most sophisticated way is to omit the juice completely. Instead, use orange liqueur like triple sec. Note that this will create a strong drink with only alcoholic ingredients. In that case, you should also stir the drink, not mix it.

Tips for lovers of the classic recipe

If you're a fan of the traditional recipe and want to make the most out of it, here are some ways to improve your cocktail: 

Blood And Sand equal measures

History of the Blood & Sand

The Blood & Sand cocktail was invented in London and is named after a movie of the same name released in 1922. 

The recipe was published for the first time in Harry Craddocks The Savoy Cocktail Book, where he asks for equal amounts of Scotch, Italian vermouth (a synonym for sweet vermouth), cherry brandy, and orange juice. 

This traditional recipe makes a rather sweet cocktail with a subtle smokey touch from the Scotch. That characteristic led to the drink being given the dubious title of the best Scotch-based cocktail for non-Scotch haters.

Blood and Sand Recipe Savoy Cocktail Book

If you like your drinks less controversial and want to try alternatives to the smoky whisky from Scotland, try one of the other popular Scotch Cocktails.

While the traditional recipe asks for 0.75oz of each ingredient, a more Scotch-forward recipe uses 1 oz of Scotch and orange juice and 0.75 of Sweet Vermouth and cherry liqueur.

What does a Blood & Sand cocktail taste like?

A well-made Blood & Sand cocktail tastes slightly smoky with sweet and fruity notes from fresh orange juice, sweet vermouth, and cherry liqueur.

Who invented Blood and Sand?

The Blood & Sand was invented in London and first published in written form by Harry Craddock in his famous cocktail bible "The Savoy Cocktail Book."

Which Scotch for a Blood & Sand?

It's best to use a not too smoky Scotch Whisky. For instance, you can take a Speyside single malt.

How much Scotch in a Blood & Sand?

In a classic Blood & Sand, all ingredients are measured evenly at 0.75oz. In a more Scotch-forward version, use 1 oz Scotch, 1 oz orange juice, 0,75 oz sweet vermouth, and 0.75 oz cherry Heering.

The Sex On The Beach Cocktail is mainly known for its provoking name. 

It certainly is a drink that doesn't take itself too seriously. It's fruity, light, and easygoing. And like other fruity drinks, you're more likely to find this cocktail at a beach hut than in a craft cocktail bar.

Don't be fooled by the fruity flavors - hidden behind the fresh juices, this drink contains a shot of vodka, liqueur, and Peach Schnapps. 

Quick Facts Sex On The Beach Cocktail

So let's find out more about this drink from the 1980s and how you can easily make it at home.

Sex On The Beach cocktail with garnish

Sex On The Beach Recipe

A popular sweet and fruity cocktail from the 1980s. It is an easy-to-sip drink that's boozier than one might expect.
Prep Time: 3 minutes
Course: Drinks
Cuisine: American
Keyword: vodka
Servings: 1
Calories: 239kcal
Cost: $2.90

Equipment

  • 1 Jigger
  • 1 Cocktail Shaker
  • 1 Hawthorne Strainer

Ingredients

  • 0.75 oz Peach schnapps
  • 1 oz Fresh orange juice
  • 1 oz Fresh pineapple juice
  • 1.5 oz Vodka
  • 1 oz Cranberry juice
  • 0.5 oz Raspberry liqueur
  • 1 tsp Lemon juice

Instructions

  • Pour peach schnapps, orange juice, and pineapple juice into your cocktail shaker and shake with ice.
    0.75 oz Peach schnapps, 1 oz Fresh orange juice, 1 oz Fresh pineapple juice
  • Strain into an ice-filled Collins glass.
  • Add remaining ingredients into a cocktail shaker with ice and shake until well-chilled.
    1.5 oz Vodka, 1 oz Cranberry juice, 0.5 oz Raspberry liqueur, 1 tsp Lemon juice
  • Strain and float on top of the other ingredients.
  • Garnish with a slice of orange or an orange peel.

Nutrition

Serving: 6.25ozCalories: 239kcalCarbohydrates: 22.42gProtein: 0.66gFat: 0.1gSodium: 2.66mgPotassium: 127.98mgSugar: 21.4gVitamin C: 25.54mgCalcium: 22.96mgIron: 0.32mg
Tried this recipe?Let us know how it was!

Ingredients

The standard recipe includes vodka, peach schnapps, orange juice, and cranberry juice. However, we like to tweak and refine the formula a bit by adding other fruit juices and liqueur.

Hence, our favorite recipe includes the following ingredients:

How to Make it -Pro Tips

For me, the only way to present this drink is in layered form. Just remember to serve it with a straw or another tool to stir it before drinking.

To get the layers right, shake orange juice, pineapple juice, and peach schnapps on ice and strain the mix into an ice-filled glass. Then, mix the remaining ingredients on ice and float them on the "beach" layer.

Pour slowly and gently to prevent both layers from mixing too much. If the glass is filled with ice to the rim, it is easier to create the layers.

Variations of the Sex on the Beach Recipe

The original recipe consists of four elements only, and it's also the version published by the International Bartending Association (IBA). To make that, you need 1.5oz each of vodka, orange & cranberry juice, and a healthy dash of peach schnapps.

Other widespread riffs call for extra pineapple juice only, or pineapple and lime, instead of the lemon you can find in our recipe. 

Sex on the beach cocktail on table with oranges and bar tools on the side

History of the Sex on the Beach Cocktail

One widespread anecdote is that a Florida bartender named Ted Pizio invented the Sex on the Beach recipe in 1987 to promote Peach Schnapps. However, as plausible as this claim may sound, the cocktail already got a mention in 1982 by the Americans Bartenders School in their Guide to Drinks.

Another tale says it all started by combining a Fuzzy Naval and a Cape Codder. And true enough, bring both these drinks together, and you have all the main components to make a Sex On the Beach cocktail. 

Unfortunately, it is impossible to say for sure who invented the iconic 80s drink. Yet there are numerous myths and stories about how the Sex on the Beach cocktail came about, but all lack substance.

What's certain, though, is that it used to be a staple on cocktail menus in the 1980s and 1990s. Its provocative name, combined with the fruity taste masking the high alcohol content, make it a popular choice amongst partying folks. However, the love for this drink faded when the craft cocktail scene started its latest renaissance.

Why is it called Sex On The Beach?

The usually layered presentation of the drink delivers an obvious explanation:

The red part represents the "Sex" - A mix consisting of vodka, cranberry juice, and sometimes additional red and fruity liqueurs. 

The yellow, or better, the beach part of the cocktail, is represented by peach schnapps combined with orange juice and occasionally pineapple juice.

However, who came up with the idea of such a provocative name is unknown. 

Related Recipes

When you're looking for more fruity summer drinks that bring beach vibes to your home bar, try these recipes:

Check out the list with our Top 17 Fruity Cocktails for more inspiration.

Frequently Asked Questions

If you like a good Piña Colada, try the Painkiller cocktail. The recipe is a delicious riff that's more fruity and just as tropical. The main difference between the two drinks is the orange juice, which makes the cocktail fresher and adds complexity. 

Quick Facts Painkiller Cocktail

Topped with grated nutmeg, the Painkiller is a sensational Tiki cocktail.

Painkiller cocktail with pineapple garnish

Painkiller Recipe

A fresh and delicious riff on the Piña Colada.
Prep Time: 3 minutes
Course: Drinks
Cuisine: Caribbean
Keyword: coconut, rum
Servings: 1
Calories: 225kcal
Cost: $1.90

Equipment

  • 1 Jigger
  • 1 Cocktail Shaker
  • 1 Hawthorne Strainer

Ingredients

  • 1.75 oz Navy Rum
  • 3 oz Fresh pineapple juice
  • 0.75 oz Fresh orange juice
  • 0.5 oz Cream of coconut

Instructions

  • Add all ingredients to your cocktail shaker with plenty of ice.
    1.75 oz Navy Rum, 3 oz Fresh pineapple juice, 0.75 oz Fresh orange juice, 0.5 oz Cream of coconut
  • Shake until the drink is we-chilled, then strain into a glass filled with crushed ice.
  • Grate fresh nutmeg on top and optionally garnish the cocktail with a pineapple wedge.

Nutrition

Serving: 6ozCalories: 225kcalCarbohydrates: 31.68gProtein: 0.95gFat: 2.95gSaturated Fat: 2gSodium: 6mgPotassium: 166.75mgSugar: 27.7gVitamin C: 21.5mgCalcium: 26.5mgIron: 0.35mg
Tried this recipe?Let us know how it was!

Ingredients

The Painkiller also shares most of its ingredients with its forerunner, the Piña Colada. Here's the list of all the things you'll need to make this drink:

Tips for Making the Painkiller Cocktail

The crucial parts of the recipe are using fresh juices, high-proof rum, and the cream of coconut. Even if you buy 100% fruit juice with no additives, the taste will be different. It just lacks the fresh, slightly sour zing of freshly squeezed versions. 

If you really don't have the time and need to buy the juices for this rum cocktail, stay away from nectar and stuff that says fruit drink on the label. They are watered down, aromatized, and sweetened and will spoil your drink. 

Another thing to keep in mind is the high ABV of Pusser's Rum. If you opt for another aged rum, increase the amount given in our recipe to 2oz.

Why is Cream of Coconut crucial?

Cream of coconut is a key ingredient in the Painkiller Cocktail because it has the ideal amount of fat (~10%) and sugar (~70%) for cocktails. It is often mistaken for coconut cream, but those two products are far from the same.

Here's the difference between cream of coconut and coconut cream in a nutshell:

You can get it in your local supermarket or make cream of coconut at home.

Painkiller Cocktail

Variations of the Recipe

Though officially made with Pusser's Rum, there are plenty of alternatives. If you want to keep the ingredient traditional, use Navy Rum.

If you don't have a Navy Rum, the best single substitute is a full-bodied and rich dark rum

Another good way to build the base is to use two different rums. Like in a Piña Colada or many other Tiki cocktails, a base of white mixed with aged rum will create a deep and flavorful base.

Quite possibly, the original recipe from the Soggy Dollar bar got made using two different types of rum. If you want to play with the recipe, try increasing the amount of rum or/and pineapple juice in the cocktail.

History of the Painkiller Cocktail

The Painkiller cocktail first popped up in the 1970s. It got invented in the "Soggy Dollar Bar" in the British Virgin Islands, where sailors had to swim to reach it - hence "Soggy". The place was owned and managed by Daphne Henderson.

Charles Tobias, the founder of Pusser's Rum, someday became friends with Henderson. And when he tried to recreate the signature drink at her Soggy Dollar Bar, the customers enjoyed his slightly different and less sweet version.

The drink became super successful at Henderson's bar, and Tobias started to promote it as Pusser's Painkiller. Problems arose when a bar in New York, opened under the name Painkiller, offered the namesaked drink.

In the 1980s, Pusser's decided to trademark the Painkiller and launch a massive marketing campaign. That meant that whenever someone ordered a Painkiller at any bar in the US, the cocktail had to be made with Pusser's Rum - except for your home bar, obviously.

A following trademark lawsuit with the Painkiller bar in NYC led to changing the bar's name to PKNY. 

As a consequence of this ruling, many bartenders and bar managers decided to boycott Pusser's Rum. Some even went so far as to intentionally promote Painkiller cocktails made with any Rum other than Pusser's Rum.

Related Cocktails

If you like the tropical vibes of the Painkiller recipe, we recommend trying some of these Tiki drinks next time:

If you want more, here's an overview of the 20 best Tiki Cocktails.

The Harvey Wallbanger recipe is considered a modern classic cocktail and a riff on the Screwdriver. It is a Highball cocktail made of vodka, Galliano, and orange juice. 

Quick Facts Harvey Wallbanger Cocktail

Adding just one ingredient to the base recipe of vodka and oranges already improves the quality of the original. Half an ounce of Galliano liqueur is enough to bring a symphony of herbal notes with a slight taste of vanilla into the Harvey Wallbanger Drink.

Harvey Wallbanger cocktail

Classic Harvey Wallbanger Recipe

A twist on the classic Screwdriver that incorporates Galliano liqueur.
Prep Time: 3 minutes
Course: Drinks
Cuisine: American
Keyword: galliano, vodka
Servings: 1
Calories: 176kcal
Cost: $2.30

Equipment

  • 1 Jigger
  • 1 Bar spoon

Ingredients

  • 1.5 oz Vodka
  • 3 oz Freshly squeezed orange juice
  • 0.5 oz Galliano liqueur
  • 1 Orange slice - (for garnish)
  • 1 Maraschino cherry

Instructions

  • Fill a Highball glass with ice, then add Vodka and orange juice.
    1.5 oz Vodka, 3 oz Freshly squeezed orange juice
  • Stir until the ingredients are well-mixed.
  • Float Galliano on top and garnish with a slice of orange and a Maraschino cherry.
    0.5 oz Galliano liqueur, 1 Orange slice, 1 Maraschino cherry

Nutrition

Serving: 5.25ozCalories: 176kcalCarbohydrates: 11.6gProtein: 1gFat: 0.2gSodium: 7.5mgPotassium: 165.5mgSugar: 10.7gVitamin C: 50mgCalcium: 46mgIron: 0.4mg
Tried this recipe?Let us know how it was!

Ingredients & Tips for the Harvey Wallbanger

To make a perfect Harvey Wallbanger cocktail, you need freshly squeezed orange juice, vodka, and Galliano. 

Best Practices

The Harvey Wallbanger is an easy-to-make drink. Unfortunately, this often leads to a lack of effort when mixing it. So, as always with cocktails, we cannot stress enough that freshly squeezed juice is an absolute must. 

With orange juice being the main component in this recipe, it's even more important. -With juice from concentrate, not even the best Harvey Wallbanger recipe will deliver the desired result.

Further, make sure all ingredients are chilled properly. You can keep vodka and Galliano in the freezer and the orange juice in the fridge (in case you squeeze it some time ahead of mixing your drink).

Harvey Wallbanger Variation

The Screwdriver is the closest relative and suffers from the same fate in terms of the lack of attention to detail: it's usually packed orange juice made from concentrate and odd ratios. 

Then there's a more elaborate version of the Harvey Wallbanger because (even with fresh juice), the original recipe still lacks a little body and balance. If you want to improve that, consider adding 0.2oz rich simple syrup (2 parts sugar to 1 part water) and two dashes of cocktail bitters to the drink. 

Harvey Wallbanger vs. Screwdriver Cocktail

The difference between the Harvey Wallbanger and the Screwdriver Cocktail is that the first calls for a third ingredient: Galliano liqueur. Also, the measurements of the two elements they have in common - vodka & orange juice - can vary depending on the recipe.

The Harvey Wallbanger tastes a little more complex and a little less sweet, thanks to the herbal notes of Galliano. 

By the way, in the 1970s, this recipe was a popular order in discos. However, it was invented quite sometime before that. So let's have a closer look at Harvey Wallbanger's history.

Origin of the Harvey Wallbanger Recipe

As the legend goes, Donato "Duke" Antone developed the drink in 1952. Antone had been a prominent mixologist and was a three-time world champion. 

The story goes that his Harvey Wallbanger creation got its name from surfer Tom Harvey who was a regular guest at Antone's "Blackwatch Bar" in Los Angeles. Allegedly, he lost a competition, entered the bar, ordered a drink and banged his head against the wall out of frustration.

However, spirits writer Robert Simonson did look closer into this topic and couldn't find any evidence backing the claim above. In fact, he could not even find any historical record mentioning the "Blackwatch Bar" in Los Angeles. 

In addition, Simonson found that Donato Antone had been living in Hartford, Connecticut, during the time in question -quite the distance from LA. So, the roots of the drink remain uncertain.

Galliano Helped Promoting the Recipe

George Bednar played a crucial role in making the Harvey Wallbanger Cocktail popular. During the 70s, Bednar was marketing and sales director at McKesson Imports company. The company also imported Galliano, the key component of the drink. 

Bednar's efforts were crucial in promoting the cocktail and Galliano liqueur, making it one of the most famous drinks of that time. The campaign was a tremendous success. Due to his smart marketing activities, the drink flew off the shelves. 

Bednar even created one of the drink's famous taglines. It goes: "Harvey Wallbanger is the name. And I can be made!".

Related Cocktails

If you want to try more cocktails made with Galliano and discover its unique taste in different ways, how about these:

The Cantarito is Jalisco's number-one cocktail. It combines tequila with fresh citrus juices from oranges, limes, and grapefruits, and spices things up with a pinch of salt.

Quick Facts Cantarito

If you like tequila cocktails, give the Cantarito a try, and let us show you how to make it.

Cantarito cocktail in clay pot

Cantarito Recipe

A refreshing and easy-to-make cocktail made with Tequila, fresh fruit juices, sea salt, and grapefruit soda.
Prep Time: 3 minutes
Course: Drinks
Cuisine: Mexican
Keyword: grapefruit, lime juice, orange juice, Tequila
Servings: 1
Calories: 199kcal
Cost: $2.50

Equipment

  • 1 Jigger
  • 1 Cocktail Shaker
  • 1 Hawthorne Strainer

Ingredients

  • 2 oz Silver Tequila
  • 1 oz Fresh orange juice
  • 0.75 oz Fresh grapefruit juice
  • 0.5 oz Fresh lime juice
  • 2.5 oz Grapefruit soda
  • 2 pinches Salt

Instructions

  • Add Tequila, lime juice, grapefruit juice, orange juice, and salt into your cocktail shaker filled with ice.
    2 oz Silver Tequila, 1 oz Fresh orange juice, 0.75 oz Fresh grapefruit juice, 0.5 oz Fresh lime juice, 2 pinches Salt
  • Shake until your drink is well-chilled.
  • Strain into a watered Cántaro or Collins glass filled with ice and top with grapefruit soda.
    2.5 oz Grapefruit soda
  • Garnish with slices or wedges of grapefruit and/or lime.

Nutrition

Serving: 7.25ozCalories: 199kcalCarbohydrates: 5.5gSaturated Fat: 0.02gPotassium: 110.53mgSugar: 4.9gVitamin C: 30.28mgCalcium: 21.84mgIron: 0.17mg
Tried this recipe?Let us know how it was!

Ingredients of a Cantarito

Every ingredient in the recipe for making a Cantarito is vital to get that refreshing cocktail right. So let's have a look at what goes into the cocktail:

Best Tequila for the Cantarito

Blanco tequila is the best choice for the Cantarito Cocktail. With the salt and the various citrus flavors from the juices and the soda, you need that clean and crisp body and the bite of an unaged tequila. 

Our current top choices are Espolòn Blanco and Patrón Silver, both are great value for money. Silver and blanco refer to the same type of tequila and can be used interchangeably. 

A Reposado works fine, too, because it only matures for a maximum of twelve months, thus, maintains most of the herbaceous freshness. Don't opt for aged tequila. It's too mellow and does not work well with the salty & acidic recipe - it is also a waste of money with the Cantarito.

Cántaro - The Clay Cup

The cantarito cup is a small, round, unglazed clay vessel and the traditional way to serve this Mexican cocktail. It adds a very distinct earthy flavor to the drink.

We were allowed to keep ours after a visit to one of the distilleries in Tequila, but they are harder to get outside of Mexico. You can check online or use a rocks glass instead.

If you do use the clay cup, though, don't forget that you should cure them every time you intend to use them. -Simply follow the steps below.

perfect Cantarito

Tips for the Perfect Cantarito - Cure the Cup

Besides the tips mentioned above, like using fresh juices, opting for a quality silver tequila, and going with at least two pinches of salt, there's one main thing that makes your Cantarito perfect - at least when you use Cántaros: Cure the clay cup before using it!

The round Cantarito cups are unglazed and can soak up water. That's why you need to follow these steps before filling them with your delicious cocktail:

This procedure saturates the clay with water, so it won't absorb your cocktail later. Plus, the water slowly evaporates on the outside, which helps to keep your drink cool. - The Cuban Canchánchara makes use of that too.

Batching for multiple portions

A Cantarito is a great drink for larger batches - in massive clay pots. Perhaps you already came across one or two of the many videos on youtube or social media that show a street stall producing an enormous amount of drinks at once. - El Güero is the absolute number one here with stalls in and around the City of Tequila.

If you want to make your own batch at home, you may have to scale down a bit compared to what we see in these videos. 

You can easily calculate the amounts used for a single Cantarito. So let's assume you're a group of four. Then you need:

Add tequila, juices, and salt into a large pitcher and stir well. Put the pitcher into your fridge until you need it. 

When it's time to serve, pour the mix into four Cántaros filled with ice and top with grapefruit soda.

The Cantarito cocktail - forerunner of the Paloma?

The roots of the Cantarito lie in the Mexican state of Jalisco. And even though the Cantarito is famous across Mexico, it's nowhere as popular as there. However, it's impossible to find out who invented this recipe and when.

Some claim that not the Margarita but the Cantarito is the forerunner of the internationally-famed Paloma cocktail. And indeed, the Paloma looks like the trimmed-back version of this traditional cocktail. 

Either way, the Cantarito deserves more recognition than it currently receives. It somehow flies under the radar and is too often overlooked when talking about Mexican cocktails. 

To me, Brunch feels incomplete without eggs benedict and some delicious pancakes. And then, there are brunch cocktails. When it comes to that, only a few instantly pop up in my mind. 

And the Mimosa is one of them - surprisingly, the Bloody Mary comes close second for many. Two cocktails that could not be more different. Opposed to the spiciness of the famous tomato cocktail, a Mimosa is a fruity mix of Champagne and freshly squeezed orange juice.

Interestingly, the so-called Buck's Fizz cocktail shares the same ingredients but with different measurements. Further, when you add orange liqueur like Cointreau to the mix, you get a Grand Mimosa

So let's have a closer look at the classic recipe and who invented it.

How to make the best Mimosas

To make a Mimosa, you only need two ingredients: freshly squeezed orange juice and Champagne. Yet still, some things can go wrong. -Most of them are related to losing the bubbles of your Champagne.

That is why the first important thing to do is to choose suitable glassware. This means don't use a wine glass. The Champagne flute should be your glass of choice. 

The reason for this is simple: Champagne flutes are designed to preserve the carbonation of sparkling wine. However, if you do not have one handy, a wine glass would actually be the next best option.

The second important thing is to chill everything properly. A Mimosa will fall flat as soon as the temperature rises. And the same thing will happen if you add ice cubes. 

Therefore, chill your Champagne flutes in the freezer to have them ice-cold once you need them. Naturally, your Champagne should be ice cold, too, and also make sure you cool down your orange juice after squeezing it. 

That way, all ingredients contribute to preserving the bubbles in your Champagne.

Another pro tip is to double-strain your orange juice. You don't want fruit pulp in this elegant drink.

And again, don't use ice. I know there's a trend to put ice cubes in sparkling wine and Prosecco, but the downside of doing this is that the drinks fall flat way faster than usual. 

History of the Mimosa cocktail

As ever so often, there is an ongoing debate about the origin of the drink. But the majority sees Frank Meier as the inventor of the Mimosa cocktail. And given that he was also the first ever to include the recipe in a cocktail book, that story has quite some substance.

Most likely, Meier invented the drink in the mid-1920s when he was bartending at the Hemingway in the Ritz Carlton hotel in Paris. 

Further, Frank Meier is no stranger to the history of mixology. His name often gets mentioned in stories about cocktail classics like the Bee's Knees cocktail

In 1936 he published the Mimosa recipe in his book The Artistry of Mixing Drinks. The drink came with two names, "Champagne Orange" and "Mimosa". The latter refers to the sensitive, yellow-flowered plant called Mimosa or Touch-me-not (Acacia dealbata).

According to Meier, the drink should be served in a wineglass with an ice cube. But that's because fridges just began to become a thing at the time.

If you want to make your Mimosa the Meier way, use the juice of half an orange and pour it into the wine glass filled with an ice cube(s). Top off with Champagne and stir quickly and gently. But with modern cooling technology, the preparation described above will still deliver a better result.

Other Champagne cocktails

I mentioned two closely related drinks, the Buck's Fizz and the Grand Mimosa

But there are way more fabulous and classic Champagne cocktails out there. Some are twists on the classic, others classics in their own right. A popular autumnal version is, for instance, the Apple Cider Mimosa.

Other drinks include the Champagne cocktail, a drink consisting of Champagne, sugar, and Angostura bitters. 

Then there is the French 75, a gin-based cocktail balanced with syrup, lemon juice, and sparkling Champagne, or the Kir Royale.

And if Prosecco works for you, the famous Aperol Spritz and Bellini are similar options, both with a raving fan base. -Having said that, you can, of course, replace Champagne with something more affordable in all the above.

Mimosa cocktails with garnish

Mimosa

An elegant drink made of freshly squeezed orange juice and Champagne.
Prep Time: 3 minutes
Course: Drinks
Cuisine: French
Keyword: Champagne, orange juice
Servings: 1
Calories: 105kcal
Cost: $4.60

Equipment

  • 1 Jigger

Ingredients

  • 3 oz Brut Champagne - (chilled)
  • 3 oz Fresh orange juice - (chilled)
  • 1 Orange slice - (garnish)

Instructions

  • Only use ice-cold ingredients and chilled Champagne flutes.
  • Pour half the Champagne in a flute, add orange juice, and top with the rest of the Champagne.
    3 oz Brut Champagne, 3 oz Fresh orange juice
  • Optionally garnish with a thin slice of orange in the glass.
    1 Orange slice

Nutrition

Serving: 6ozCalories: 105kcalCarbohydrates: 18.9gProtein: 1gFat: 0.2gSodium: 6mgPotassium: 252mgSugar: 17gVitamin C: 50mgCalcium: 49.5mgIron: 1.1mg
Tried this recipe?Let us know how it was!

The Yellow Bird's flashy color and tropical taste are typical for Caribbean drinks. Two different types of Rum, different kinds of fruit juices, and just enough Galliano make this drink taste quite unique.

Like most other Caribbean cocktails, the Yellow Bird contains Rum. But besides Rum, Triple Sec, and lime juice, another ingredient is responsible for the characteristic taste and appearance - Galliano. 

Galliano, as you might have guessed from the sound of the word, is an Italian ingredient. It's a sweet herbal liqueur with a very complex flavor profile. Most dominantly, you can taste notes of vanilla and anise.

But Galliano is not only an essential ingredient for the taste of a Yellow Bird, but it's also responsible for the bright yellow color which gave the drink its name. 

And to emphasize the tropical theme, the cocktail is commonly garnished with a banana carved to imitate the shape of a bird.

History of the Yellow Bird cocktail

Trying to reconstruct the history of the Yellow Bird seems impossible. Very little documentation is available, and the parts that are on record provide no ground for further research. 

So there's quite some guesswork involved when I talk about the drinks past. But everything I could find out is part of the following story.

And this story starts in Haiti as the cocktail's roots are linked tightly to Haitian culture. Although there is no direct indication that the drink got invented in Haiti, there's quite a chance it was the birthplace of the Yellow Bird. 

The main reason for this assumption is that the name of the drink most likely derived from a lyrical poem from 1883 named Choucoune.

Choucoune is a ballad about a man and his love for a Haitian woman. Eventually, that poem evolved into a song that became a beloved slow meringue in Haiti. 

More than 60 years later, in 1957, Choucune was re-written in English. The title of the English version is "Yellow Bird".

The first written documentation of a "Yellow Bird" cocktail is actually from Jamaica. On the Caribbean Island, at Half Moon Resort in Rose Hall, the drink was served as a mix of Rum, coffee liqueur, crème de banana, and fresh orange juice. 

Soon, both the Yellow Bird song and cocktail gained local popularity. -The cocktail in the Half Moon Resort; the song mainly in bars on Hawaii. And one of these bars also served a Yellow Bird cocktail using Galliano in the recipe.

Galliano's role in the story

In the end, it was Galliano that accelerated the popularity of the drink. A multi-page advertisement of Galliano in the Palm Beach Post promoted the Yellow Bird cocktail as a drink with roots in Haiti. 

Obviously, the ad also included a recipe for the cocktail that asked for Galliano, White Rum, Triple Sec, and lime juice. 

The advertisement was a huge success. Hence, the recipe promoted in the ad became the standard way to make this cocktail. Even the IBA version heavily relies on this recipe from the Galliano marketing team.

Yellow Bird Recipe Variations

The IBA version of the Yellow Bird drink isn't the only way to make it. If you're going to a decent Tiki bar, you will often get a more tropical version made with various juice and two types of Rum. But let's start with the IBA version of the cocktail.

Yellow Bird Cocktail

The recipe based on the one Galliano Company promoted is made from a crisp White Rum, fresh lime juice, Cointreau, and Galliano. The measurements for making the cocktail are:

A more tropical version also includes the above ingredients. Although, in slightly different measurements. On top of that, pineapple juice, orange juice, banana liqueur, and Dark Rum join the party.

With both versions, you'll get a delicious cocktail. But I personally favor the 2nd. 

With the addition of just a teaspoon of acid lime cordial, you can lift the drink even more. If you don't know what that is, read on to find out.

How to make acid lime cordial

Acid lime cordial is a great way to sweeten a cocktail without making it overly sweet. 

Making acid lime cordial at home is fairly easy and similar to making a simple syrup, except for some extra steps to make it more acidic.

Start with equal amounts of sugar and clarified lime juice. Add peels of two to three limes to the mix and heat it all up in a small saucepan. 

Simmer until the sugar fully dissolves. Now it's time to increase the acidity. For this, you want to use citrus acid and malic acid. 

Naturally, the measurements depend on the amount of cordial you intend to make. So, per one liter of cordial, you should use 14.5 grams and 7.5 grams of malic acid.

Yellow Bird cocktail

Yellow Bird

A tropical Rum cocktail with a bright yellow color.
Prep Time: 3 minutes
Course: Drinks
Cuisine: Caribbean
Keyword: galliano, rum
Servings: 1
Calories: 229kcal
Cost: $2.60

Equipment

  • 1 Jigger
  • 1 Cocktail Shaker
  • 1 Hawthorne Strainer

Ingredients

  • 0.75 oz White Rum
  • 0.75 oz Dark Rum
  • 0.5 oz Banana liqueur
  • 0.5 oz Galliano
  • 1.5 oz Orange juice
  • 0.75 oz Pineapple juice
  • 0.25 oz Lime juice
  • 1 tsp Acid lime cordial

Instructions

  • Add all ingredients into your cocktail shaker with plenty of ice and shake until the drink is well-chilled.
    0.75 oz White Rum, 0.75 oz Dark Rum, 0.5 oz Banana liqueur, 0.5 oz Galliano, 1.5 oz Orange juice, 0.75 oz Pineapple juice, 0.25 oz Lime juice, 1 tsp Acid lime cordial
  • Now, double strain into a chilled glass.
  • Optionally garnish with bird-shaped banana or pineapple wedge & cherry.

Nutrition

Serving: 5.75ozCalories: 229kcalCarbohydrates: 67.1gProtein: 2.08gFat: 0.4gSodium: 5.75mgPotassium: 372.75mgSugar: 61.58gVitamin C: 89.25mgCalcium: 78.5mgIron: 1mg
Tried this recipe?Let us know how it was!
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