Serve in aCoupe glass
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.
Spicy rye whiskey with a hint of absinthe smoothed by thick meringue-like lemony egg white.
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.
One serving of Rattlesnake contains 192 calories.