Rattlesnake

Difford's Guide
User Rating (1 rating)

Serve in a

Coupe glass

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 Rye whiskey 100 proof / 50% alc./vol.
3/4 fl oz Lemon juice (freshly squeezed)
1/2 fl oz Demerara / dark Muscovado sugar syrup (2 sugar to 1 water)
3 dash La Fée Parisienne absinthe
1 fresh Egg white
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Hazardous ingredients

Egg white is potentially hazardous if used incorrectly.

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:

There are approximately 192 calories in one serving of Rattlesnake.

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* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
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