Inspired by the Rattlesnake (a classic whiskey drink from the Savoy Cocktail Book), this cocktail from B.S Taqueria in Los Angeles is a smoky, spicy, frothy mix of maple syrup, bourbon, lemon juice, egg whites and Ancho Reyes (a chile liqueur). A few drops of Peychaud’s bitters dashed on top play up the spice and tame the maple syrup’s sweetness.
1.5 oz Bourbon
0.5 oz Ancho Reyes Ancho Chile Liqueur
1 oz Lemon Juice
0.75 0z Maple Syrup
1 oz egg whites
3 dashes Peychaud’s bitters
- Combine all of the ingredients, save for the bitters, in a cocktail shaker and shake without ice for five seconds.
- Add ice and shake vigorously for 10 seconds.
- Fine strain into the cocktail glass of your choice.
- Garnish with Peychaud's bitters by dashing three dots into the egg-foam so that they form a triangle. Using a toothpick, swirl the bitters into the egg white.