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Rattlesnake

A rye sour with a velvety white cap, scented by absinthe and finished with Angostura dots that suggest a coiled snake on the foam. Peppery whiskey, bright lemon and a cool anise breath.

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Ingredients

• Rye whiskey — 60 ml
• Lemon juice — 23 ml
• Simple syrup — 15 ml
• Egg white — 15 ml
• Absinthe — 3 dash
• Angostura bitters — 3 dash
• Lemon peel — 1 piece

Preparation

1. Dry-shake rye, lemon juice, syrup, egg white and absinthe without ice.
2. Add ice and shake again until well chilled.
3. Fine-strain into a chilled cocktail glass.
4. Draw Angostura dots on the foam and garnish with a lemon twist.

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