Rattlesnake Cocktail
The Rattlesnake is a classic cocktail known for its potent bite and creamy texture. It's a pre-Prohibition drink that combines the warmth of whiskey with the softness of egg white and the tang of lemon juice, rounded off with a hint of absinthe.
Equipment
- Cocktail shaker
- Jigger
- Coupe or martini glass
- Strainer
Ingredients
- 2 oz Rye whiskey
- 1 oz Fresh lemon juice
- 1 oz Simple syrup
- 1 Egg white
- 3 dashes Peychaud's or Angostura bitters
- Absinthe rinse
Instructions
- Rinse a chilled coupe or martini glass with absinthe by swirling a small amount around the inside of the glass to coat it, then discard the excess.
- In a shaker, combine the rye whiskey, lemon juice, simple syrup, and egg white.
- Dry shake (shake without ice) vigorously for about 15 seconds to emulsify the egg white.
- Add ice to the shaker and shake again until well-chilled.
- Strain the mixture into the prepared glass.
- Add a few dashes of bitters on top of the foam.
- Optionally, use a toothpick to swirl the bitters into a decorative pattern.
Notes
The use of egg white is optional, but it gives the cocktail its classic frothy head. Always use fresh eggs and ensure proper handling to reduce the risk of salmonella. A vegan alternative can be used, such as aquafaba (chickpea brine).