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Rattlesnake

Classic/vintage · Hall of Fame and must know/try · Sours (citrus)

4.0 67 ratings

Ingredients

1 3/4 oz Rye whiskey 50% abv
3/4 oz Lemon juice
1/2 oz Sugar syrup 'rich' (2:1)
3 dash Absinthe
1/2 oz Egg white (pasteurised)

How to make

Serve in a coupe glass

Prepare

  1. 1 Select and pre-chill a COUPE GLASS.
  2. 2 Prepare garnish of lemon zest twist and aromatic bitters.

Method

  1. 3 SHAKE all ingredients with ice and strain back into shaker.
  2. 4 DRY SHAKE (without ice).
  3. 5 FINE STRAIN into chilled glass.

Garnish

  1. 6 EXPRESS lemon zest twist over the cocktail and discard.
  2. 7 Garnish with dashes of bitters pulled though the foam to resemble a snake.

Flavour profile

50.0% alc./vol. · 1.5 standard drinks · 181 calories

History

Spicy rye whiskey with absinthe, smoothed by lemony egg white.

The Rattlesnake cocktail's initial appearance was as a recipe intended for six individuals, found in Harry Craddock's 1930 publication, The Savoy Cocktail Book. It included the note, "So-called because it will either cure Rattlesnake bite, or kill Rattlesnakes, or make you see them." The recipe followed here, along with the drink's renewed interest, draws inspiration from a contemporary adaptation by Will Elliott, crafted at Maison Premiere in Brooklyn, New York City, USA. Craddock's original recipe is presented as: "RATTLE-SNAKE COCKTAIL.* (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."