Rattlesnake Cocktail

Rattlesnake Cocktail

Rattle-Snake Cocktail.
(6 People)
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.

WMF Parisian Shaker

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.

8 thoughts on “Rattlesnake Cocktail

  1. I can only assume the instruction to fine-strain was ensure the chalaza is removed. WTF is a chalaza? It’s the white fibrous bit of albumen that helps keep the yolk in place during embryo development. It’s also famous for grossing some people out. ;->

  2. I’ve been using the Parisian shaker sold on Kegworks.com for a while and like it, but finally learned how to use a Boston shaker (since I got two very nice ones through Drink.Write!) and don’t think I’ll go back to any other style.

  3. I thought one of the advantages of the Parisian style was using it for EggWhite drinks as it is a more solid seal. What are your current thoughts on this shaker?

  4. IMHO, the seal on the WMF parisian is more dependent on the vacuum created by chilling the cocktail than any other shaker I’ve used. Thus, the initial reverse pressure caused by dry shaking eggs is a problem with this shaker. In addition, the WMF Parisian is kind of small for a drink made up of 2 oz rye, 3/4 oz lemon, 1/2 oz syrup, and an egg white. YMMV.

    • I too have problems with a dry shake using a Parisian. Again, it’s the lack of cooling , not creating the vacuum. Compounded by the warmth of you hands forcing the top and bottom apart.

      At times, I also have problems with a dry shake using a Boston shaker because the glass is still warm, again my hands warming the tin. The best solution I’ve found for dry shake is a Boston shaker using a metal malt cup to cap over-top of the tin; never leaks and great seal dry or wet.

      Yes, often the Parisian is too small, since I usually do two to four at a time.

  5. Pingback: Leo and the Rattlesnake … | theSpeakista

  6. Pingback: Beirut, a Rattlesnake and some Gourgeres » Soirees and Such

  7. I had rattlesnake cocktail at aku aku stardust hotel in vegas in early 60s how different is the cocktail of today? or at least how close is your ingredients compare to 60s rattlesnake. I understand that ratio of each ingred. might be little different that’s ok. after all people are different but I’m concern exact product that makes the cocktail. is it close to trader vic /60s type drink thank you

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