4 Glasses Rye Whisky. (2 oz Sazerac Straight Rye Whiskey)
The Whites of 2 Eggs. (1/2 oz Egg White)
1 Glass Sweetened Lemon Juice. (3/4 oz Lemon Juice, 1/2 oz Rich Simple Syrup)
A Few Dashes Absinthe. (Dash Verte de Fougerolles Absinthe)
(Dry shake ingredients in cocktail shaker for 15 seconds. Add ice and…) Shake very thoroughly and serve by straining it through a fine sieve.
It will either cure Rattlesnake bite, or kill Rattlesnakes, or make you see them.
This is a really good cocktail! The Absinthe really adds an interesting complexity to what is nothing more than a basic whiskey sour. I also find it interesting that the instructions specifically tell you to strain it through a fine sieve. Especially when double straining is seems so very au currant.
Interestingly, when I first worked at Flora Erik Adkins had a drink on the menu called the Fillibuster. Basically a Rye Whiskey sour with egg white, sweetened with Maple Syrup. Then when Thad Vogler opened Beretta, he put a similar drink on the menu there; changing the Whiskey and also the bitters called for. He called it the Rattlesnake.
So when I make Savoy Rattlesnakes for customers, I’m always afraid people are going to expect the Beretta version of the Rattlesnake. Especially with critics like Michael Bauer going around singing the praises of the Beretta Rattlesnake.
Maybe we should adopt the old (No. 1) and (No. 2) nomenclature to differentiate these species of Rattlesnake.
The pretty device above is a WMF Parisian shaker I got from Cocktail Kingdom. I’ve wanted a Parisian Shaker for some time, but the only way to get them was to order them from incredibly expensive restaurant suppliers in Europe.
Now that I’ve got one, I’m not sure. Definitely an egg white cocktail wasn’t the place to start. The reverse pressure created by dry shaking the egg white, resulted in a fair bit of leakage. Not pretty. This is a device I am going to have to adjust my shaking style to, before I am willing to use it in public. So the jury is still out. It is very shiny and fancy looking!
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.