Rattlesnake

Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.

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• Method: shake
• Glass: Coupe glass
• Ice: Ice
• Garnish: Lemon zest twist (discarded) & dashes of bitters pulled though the foam to form a snake
• ABV: 18%

Ingredients

• Straight rye whiskey (100 proof / 50% alc./vol.) — 1¾ oz (52.5 ml)
• Lemon juice (freshly squeezed) — ¾ oz (22.5 ml)
• Demerara / dark Muscovado sugar syrup (2 sugar to 1 water) — ½ oz (15 ml)
• La Fée Parisienne absinthe — 3 dash
• Pasteurised egg white — 1 fresh

How to make it

1. SHAKE all ingredients with ice.
2. Strain back into shaker.
3. DRY SHAKE (without ice) and fine strain into chilled glass.

A cocktail with rye whiskey and lemon juice.

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