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."
- Add the rye whiskey, lemon juice, simple syrup, absinthe and egg white to a shaker. Dry shake for at least 1 minute.
- Add cubed ice and continue shaking the drink for another minute.
- Using a Hawthorne strainer, strain the cocktail into a chilled coupe glass, and enjoy.
Jerry Thomas codified the simple formula for a sour in his 1862 The Bartenders Guide: spirit, sweetener, citrus. One of the most popular cocktails in this family is the Whiskey Sour, which can be made with many types of whiskey, but is best (in our opinion) mixed with bourbon. The sweetness of bourbon soothes the acidic lemon juice and har...