Rattlesnake
Rye, lemon and egg white with absinthe. A Savoy sour that "will cure a rattlesnake bite".
Shaken · Coupe · Advanced · about 3 minutes · about 15% ABV
Ingredients
- 45 ml Rye whiskey
- 22.5 ml Fresh lemon juice
- 15 ml Sugar syrup
- 1 Egg white
- 1 dash Absinthe
- Lemon twist (garnish)
Method
- Chill the glass
- Pour 45 ml rye whiskey into the shaker
- Add 22.5 ml fresh lemon juice
- Pour 15 ml sugar syrup into the shaker
- Add 1 egg white
- Add 1 dash of absinthe
- Dry shake
- Add ice
- Shake hard
- Strain
- Garnish
About the Rattlesnake
The sour family. Sours are one of the oldest mixed-drink families. Spirit, citrus and sugar go back to the punches British sailors and traders drank in the 1600s and 1700s, and Jerry Thomas printed sour recipes in the first American bartending book in 1862. Egg white came later, for a silky foam. Almost every classic with fresh citrus, from the Daiquiri to the Whiskey Sour, follows this pattern.
Rattlesnake FAQ
What's in a Rattlesnake?
45 ml rye whiskey, 22.5 ml fresh lemon juice, 15 ml sugar syrup, 1 egg white, 1 dash absinthe, garnished with lemon twist.
How strong is a Rattlesnake?
About 15% ABV once mixed with ice, which is 1.6 Australian standard drinks per serve. That is about as strong as a glass of wine or lighter.
Should I shake or stir a Rattlesnake?
Shake it. Egg needs hard shaking to foam, and citrus, juice and cream need shaking to mix properly and gain a light, lively texture.
What glass do you serve a Rattlesnake in?
A coupe, about 180 ml. Chill the glass first and serve without ice. No coupe? Use a martini glass or small wine glass.
