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 | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 3 dash | La Fée Parisienne absinthe |
| 1/2 fl oz | Pasteurised egg white or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer |
Hazardous ingredients
Pasteurised egg white is potentially hazardous to those with allergy or intolerance.
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." Our recipe, and the drink's newfound popularity, are influenced by a modern-day adaption by Will Elliott at Maison Premiere in Brooklyn, New York City, USA.
RATTLE-SNAKE COCKTAIL.*
Harry Craddock, 1930
(6 people)
4 Glasses Rye Whisky.
The Whites of 2 Eggs.
1 Glass Sweetened Lemon Juice.
1 Few Dashes Absinthe.
Shake very thoroughly and serve by straining it through a fine sieve.
* So called because it will either cure Rattlesnake bite, or kill Rattlesnakes, or make you see them.
Nutrition:
200 calories
Alcohol content:
- 1.5 standard drinks
- 20.47% alc./vol. (40.94° proof)
- 21.7 grams of pure alcohol
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