RATTLE SNAKE
The Rattlesnake: A Prohibition-Era Whiskey Sour
The Rattlesnake cocktail first appeared in Harry Craddock's The Savoy Cocktail Book in 1930, published just as Prohibition was ending in America. Craddock, an American bartender who moved to London's Savoy Hotel during Prohibition, included the drink among his collection of classic American cocktails, according to Difford's Guide.
The cocktail represents the Prohibition-era style of whiskey sours, where bartenders enhanced basic sour formulas with additional ingredients like absinthe and egg white. The addition of absinthe gives the drink an herbal, anise character that distinguishes it from a standard whiskey sour, while the egg white creates a silky texture and foam cap.
The name "Rattlesnake" likely refers to the drink's bite from the combination of rye whiskey and absinthe, both spirits known for their assertive flavors. Some cocktail historians suggest the name also plays on the dangerous, illicit nature of drinking during Prohibition, as noted in Punch's cocktail archives.
The Rattlesnake falls into the category of forgotten classics that experienced a revival during the craft cocktail renaissance of the 2000s. Modern bartenders appreciate the drink's balance between the spice of rye, the botanical complexity of absinthe, and the bright acidity of fresh lemon juice.
RECIPE:
2 oz rye whiskey
1 oz fresh lemon juice
3/4 oz simple syrup
1/4 oz absinthe
1 egg white
Lemon twist for garnish
Method:
Add all ingredients to a cocktail shaker without ice.
Dry shake vigorously for 15 seconds to emulsify the egg white.
Add ice and shake again until well-chilled.
Double strain into a chilled coupe glass. Garnish with lemon twist.