The Rattlesnake cocktail is a classic cocktail that dates back to the Prohibition era. It was created by George Kappeler, a famous bartender of the time, and first appeared in his book 'Modern American Drinks' in 1895. This cocktail is perfect for those who enjoy a strong, whiskey-based drink with a hint of sweetness and a creamy finish.
The Rattlesnake cocktail is a robust, full-bodied drink with a strong whiskey base. The lemon juice adds a tangy, citrusy note, while the sugar syrup brings a touch of sweetness. The egg white gives the cocktail a smooth, creamy texture, and the absinthe rinse imparts a subtle, anise-like flavor.
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Swap out the whiskey for a peated Scotch to add a smoky dimension. This would suit those who enjoy a deeper, earthier cocktail experience.
Infuse the whiskey with cinnamon sticks or cloves for a warm, spiced version of the original—perfect for cooler weather or as a holiday treat.
Use Green Chartreuse in place of the absinthe rinse for an herbal punch that's both vibrant and complex. The Chartreuse also adds a touch of sweetness and color.
What type of whiskey is best suited for the Rattlesnake cocktail?
The Rattlesnake cocktail is versatile and can be made with any type of whiskey according to your preference. However, a rye whiskey or a strong, robust bourbon often works best.
What is the origin of the name 'Angostura Bitters'?
Angostura Bitters is named after the town of Angostura in Venezuela, where it was originally produced in 1824 by Dr. Johann Gottlieb Benjamin Siegert as a medicinal tonic.
What is the role of Absinthe in the cocktail?
Absinthe in this recipe is used as a rinse for the glass, giving the drink a subtle, anise-like flavor.
Is it safe to consume egg whites in cocktails?
Yes, it is generally safe to consume egg whites in cocktails. The alcohol content and the citrus from the lemon juice act as sterilizing agents. However, if you have a compromised immune system or are pregnant, you might want to avoid consuming raw egg whites.