Rattlesnake

Difford's Guide
User Rating (11 ratings)

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 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)
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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
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* 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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