Rattlesnake Cocktail Recipe

Dry shake (if using egg white)

If using egg white for a silky foam, combine rye whiskey, lemon juice, green Chartreuse, simple syrup, allspice dram (if using) and egg white in a cocktail shaker. Seal and shake vigorously without ice for 15–20 seconds to emulsify and build foam.

Wet shake

Add a handful of ice (about 1 cup) to the shaker. Shake hard for 12–15 seconds until the shaker is cold to the touch and well-chilled, and the cocktail is slightly diluted.

Strain

Double-strain the cocktail into a chilled coupe or Nick & Nora glass using a Hawthorne and fine-mesh strainer to remove ice chips and any coagulated egg bits. If you omitted egg white, simply shake with ice and strain.

Finish & garnish

Express the oils from a lemon twist over the surface of the drink, run the twist around the rim and drop it into the glass. Finish with a light grating of nutmeg or 1–2 drops of aromatic bitters on the foam (or surface) to add an aromatic top note.

Allspice dram is optional but adds warm spice that complements the herbal Chartreuse and spicy rye. Adjust green Chartreuse between 1/4–3/4 oz to taste: more Chartreuse increases herbal complexity, less makes the drink more whiskey-forward.

If you prefer no raw egg, omit the egg white. The drink will be slightly less silky but otherwise unchanged.