“In all honesty, I don’t drink cocktails often, am not a huge fan of egg whites in my drinks, and am not a lover of absinthe,” says cocktail expert Natasha David. Yet, she says, the frothy, absinthe-spiked Rattlesnake is unexpectedly balanced. As David puts it: “It just goes to show that ingredients in the right proportions create harmony, even if they aren’t always up your alley.”
Natasha David | New York City
- 2 ounces rye
- 3/4 ounce lemon juice
- 3/4 ounce simple syrup
- 2 dashes absinthe
- 1 egg white
Garnish: Angostura bitters
- Add all ingredients to a shaker and dry shake, without ice.
- Add ice and shake again until chilled.
- Fine-strain into a coupe glass.
- Garnish with an Angostura bitters swirl.