Rattlesnake
A Prohibition-era rye sour with absinthe and egg white that delivers a frothy, anise-tinged bite. The name comes from the drink's alleged ability to cure a rattlesnake bite — or at least make you forget about one.
Ingredients
- 2 oz Rye whiskey
- 0.8 oz Fresh lemon juice
- 0.5 oz Simple syrup
- 0.5 oz Egg white
- 1 barspoon Absinthe
- 3 drops Angostura bitters on foam (garnish) garnish
Pairs With
Serve with deviled eggs or spicy shrimp toast to complement the Rattlesnake's frothy texture, citrus notes, and subtle anise undertones. The egg white adds elegance that pairs with elevated bar snacks.
Instructions
Combine rye whiskey, lemon juice, simple syrup, egg white, and absinthe in a shaker
Dry shake vigorously without ice for 15 seconds to emulsify the egg white
Add ice and shake hard for another 15 seconds
Double strain into a chilled coupe glass
Drop three dots of Angostura bitters on the foam and drag a toothpick through them for decoration
Tips
The dry shake is critical for building a thick, stable foam — do not skip it or the egg white will not properly emulsify A small amount of absinthe goes a long way; one barspoon adds complexity without overwhelming the drink If you are uncomfortable with raw egg white, pasteurized egg whites from a carton work perfectly and are food-safe