Rattlesnake

Matthew Kelly / Supercall

Featured in Harry Craddock’s 1930 tome The Savoy Cocktail Book, this lost classic packs a deceptively boozy bite. Essentially a twist on the Whiskey Sour, the Rattlesnake starts with a base of peppery rye whiskey and the Whiskey Sour’s usual lemon juice and simple syrup. This variation, however, gets an additional kick from high-proof absinthe. To prevent the drink from becoming excessively sour, egg white is added to dry out the flavor and give the drink its signature frothy head. If you find you like this drink as much as we do, just remember this bit of wisdom from Craddock himself before indulging in round two: The drink “will either cure a rattlesnake bite, or kill rattlesnakes, or make you see them."

Rattlesnake

FLAVOR PROFILE
Dry
STRENGTH

INGREDIENTS

  • 2 oz Whiskey
  • 0.75 oz Lemon Juice
  • 0.75 oz Egg Whites
  • 0.5 oz Simple Syrup
  • 0.25 oz Absinthe

INSTRUCTIONS

Step one

Add the rye whiskey, lemon juice, simple syrup, absinthe and egg white to a shaker. Dry shake for at least 1 minute.

Step two

Add cubed ice and continue shaking the drink for another minute.

Step three

Using a Hawthorne strainer, strain the cocktail into a chilled coupe glass, and enjoy.

Contributed by Supercall