Rattlesnake
Every Whisky Sour cocktail is great but the addition of absinthe in the Rattlesnake gives a remarkably rewarding depth of flavour. We challenge you to not add absinthe to every cocktail in your repertoire now.
Ingredients
60ml Dry Grown Rye Malt Whisky, Harvest 2019
30ml Lemon Juice
25ml Simple Syrup
2 Dashes Absinthe
15ml Egg White
Method
Combine the ingredients in a shaker. Dry shake (without ice) and shake again (with ice). Strain into a chilled coupette. Garnish with bitters.
You can get creative with the absinthe. Maybe you want to rinse the glass (swilling it in the glass with some ice cubes), maybe you want add to the mix in the shaker, maybe you want to atomise the top if you have a fancy atomiser. They’re all interesting and valid ways to incorporate this legendary and ancient elixir of the monks into this rich and austere sour.
You may also be interested in
- The Importance of Our Harvest RangeAs we approach the launch of two new Harvest series spirits, including our very first Harvest whisky, we feel now is the time to look back at the releases of years past and the early days of this vintage series.Read More
- Dry Grown Rye Malt Whisky, Harvest 2019The second release in our Harvest Whisky series, Dry Grown Rye Malt Whisky, Harvest 2019 uses ancient varieties of barley and heirloom rye, grown by the Whytcross family during a time when NSW was suffering severe drought conditions. In this tough situation, we wanted to source as many drought-tolerant grain varieties as possible. The aim was to support the farmers by using whatever grains had survived and to create a whisky and front-label art that was a reflection of these harsh but all too common conditions in Australia.Shop