I’m not sure I have much to say other than this is a damn good cocktail, and sometimes you just want a good cocktail. It’s a take on a whiskey sour, swapping the simple syrup of the sour for more complex maple syrup. Trust us, it’s a better match.
Bourbon and maple syrup compliment each other oh so well. A bit of lemon juice brightens it up and the egg white gives you that glorious foam. You can skip the egg white, but I wouldn’t. I’m no scientist, but something tells me the alcohol must kill salmonella.
Rattlesnake
2 oz bourbon or rye (our house bourbon is Buffalo Trace; Willett is a damn good rye, but not for everyday as it is a bit pricey)
0.5 oz maple syrup
0.75 oz lemon juice
1/2 egg white
dash of peychaud bitters
2 oz bourbon or rye (our house bourbon is Buffalo Trace; Willett is a damn good rye, but not for everyday as it is a bit pricey)
0.5 oz maple syrup
0.75 oz lemon juice
1/2 egg white
dash of peychaud bitters
In a large glass, combine bourbon, maple syrup, lemon juice and egg white. Add ice. Shake for about a minute to really get those egg whites frothy. Strain into a cocktail glass. Top with a dash of bitters. Cheers!
-Emily
2 replies on “rattlesnake”
This was delicious.
[…] Jordan threw it together on Sunday while we were prepping dinner and after we’d each had a rattlesnake. Inspired by some leftover passionfruit puree in the fridge from these popsicles, he improvised. […]