Here’s the recipe:
COBRA’S COVE
¼ oz. (7ml) Simple Syrup
¾ oz. (22ml) Lemon Juice
¾ oz. (22ml) Passion Fruit Syrup
½ oz. (15ml) Ancho Chile Liqueur
½ oz. (15ml) Jamaican Rum
1 oz. (30ml) LKSD Barbados Rum
3 dashes Chocolate Bitters
2 drops Saline
10 drops Vietnamese Cinnamon Bark Tincture
Mint Leaves
Garnish: Mint Sprig/Flower
PREPARATION
1. Combine ingredients in a shaker with ice and shake well.
2. Strain mix into a glass over crushed ice.
3. Garnish with a mint sprig and a flower. Enjoy responsibly!
*Recipe by IG: @bad_birdy
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