Rattlesnake Cocktail Recipes

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THE RATTLESNAKE



The Rattlesnake image

Rye Whiskey, Lemon, Egg White, Pernod or Absinthe Cocktail

Provided by Rick Martinez

Categories     Bon Appétit     Cocktail     Rye     Whiskey     Lemon Juice     Pernod

Yield Serves 4

Number Of Ingredients 5

1/2 cup sugar
4 large egg whites (see Cooks' Note), separated individually
8 ounces rye whiskey
4 ounces fresh lemon juice
Pernod or absinthe (for serving)

Steps:

  • Chill 4 coupe glasses in freezer. Bring sugar and 1/2 cup water to a boil in a small saucepan, stirring to dissolve sugar. Cover and chill simple syrup until cold, at least 1 hour.
  • For each cocktail, combine 1 egg white, 2 oz. rye whiskey, 1 oz. lemon juice, and 3/4 oz. simple syrup into a cocktail shaker and shake vigorously (without ice) until mixture is starting to get frothy. Fill shaker with ice and shake vigorously until outside of shaker is frosty and cocktail is frothy, about 20 seconds (yes, a full 20 seconds).
  • Rinse a chilled coupe glass with Pernod; discard. Strain cocktail through a fine-mesh sieve into glass.

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