Rattlesnake Recipe

Cocktail

1. 1

   Prepare glass

   Chill a coupe or Nick & Nora glass by filling it with ice water and setting aside, or place it in the freezer for a few minutes.

2. 2

   Absinthe rinse (alternatively measure into shaker)

   If you prefer a pronounced absinthe aroma, pour 0.25 oz absinthe into the chilled serving glass, swirl to coat the interior, then discard any excess. Alternatively, measure 0.25 oz absinthe into the mixing tin to be shaken with the other ingredients.

3. 3

   Dry shake

   In a cocktail shaker (without ice) combine 2 oz bourbon, 0.75 oz fresh lemon juice, 0.5 oz simple syrup, and 1 egg white. Seal and shake vigorously for 15–25 seconds to emulsify the egg white and create a frothy texture.

4. 4

   Wet shake

   Open the shaker, add a generous handful of ice (roughly 1 cup), reseal and shake hard for 10–15 seconds until the shaker is cold to the touch and the mixture is well-chilled and slightly diluted.

5. 5

   Strain

   Discard ice/water from the chilled serving glass if you used an ice bath. Double-strain the cocktail into the prepared glass using a Hawthorne strainer and a fine-mesh strainer to catch any ice shards and coagulated egg bits, leaving a smooth foam on top.

6. 6

   Finish & garnish

   If you didn’t do an absinthe rinse, carefully float or drizzle leftover 0.25 oz absinthe over the foam for aroma (optional — be sparing). Add 2 dashes Angostura bitters on the foam and use a toothpick to create a simple design if desired. Garnish with a lemon twist or wheel and serve immediately.

7. 7

   Safety note

   This recipe uses raw egg white. Use fresh, properly refrigerated eggs or pasteurized egg whites if you have concerns about consuming raw eggs.