"The Rattlesnake made its first appearance in Harry Craddock's The Savoy Cocktail Book in 1930," says The Everleigh's Michael Madrusan. "It's a great alternative to the standard Whiskey Sour." Here, as is common practice in good bars with all drinks involving eggwhites, the egg is shaken first with the other ingredients but without ice so that it emulsifies better, then ice is added to the shaker and everything is shaken again to chill it.
- 60 ml rye whiskey
- 22 ml lemon juice
- 22 ml sugar syrup
- 1 eggwhite
- 2 dashes absinthe
- To fill: ice cubes
- To serve: star anise
- 1Add ingredients (except ice and star anise) to a shaker. Shake hard and fast, add ice and shake hard again to chill. Taste for balance, then strain into a chilled cocktail glass, garnish with star anise and serve.
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