Garnish:
Lemon zest twist (discarded) & dashes of bitters pulled though the foam to form a snake
How to make:
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.
| 1 3/4 fl oz | Straight rye whiskey (100 proof / 50% alc./vol.) |
| 3/4 fl oz | Lemon juice (freshly squeezed) |
| 1/2 fl oz | Demerara/Muscovado/brown sugar syrup (2 sugar:1 water) |
| 3 dash | La Fée Parisienne absinthe |
| 1 fresh | Pasteurised egg white (or aquafaba) |
Read about cocktail measures and measuring.
Review:
Spicy rye whiskey with a hint of absinthe smoothed by thick meringue-like lemony egg white.
History:
The Rattlesnake first appeared as a recipe for six people in Harry Craddock's 1930 The Savoy Cocktail Book with the notation, "So-called because it will either cure Rattlesnake bite, or kill Rattlesnakes, or make you see them."
This recipe, and the drink's newfound popularity, is influenced by a modern-day adaption by Will Elliott at Maison Premiere, Brooklyn, New York City, USA.
Nutrition:
One serving of Rattlesnake contains 192 calories.
Alcohol content:
- 1.5 standard drinks
- 23.84% alc./vol. (47.68° proof)
- 21.7 grams of pure alcohol
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