Garnish:
Drops of aromatic bitters dops onto and drawn through foam
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 | Maple syrup |
| 2 dash | Peychaud's or other Creole-style bitters |
| 1/2 fl oz | Pasteurised egg white (or aquafaba) |
Read about cocktail measures and measuring.
Review:
A classic Rattlesnake with maple syrup and Creole-style bitters. Delicious!
History:
Adapted from a recipe created circa 2010 by Thad Vogler at Beretta restaurant in San Francisco, California. USA.
Nutrition:
One serving of Beretta's Rattlesnake contains 186 calories.
Alcohol content:
- 1.5 standard drinks
- 20.23% alc./vol. (40.46° proof)
- 21.4 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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