Rattlesnake

Eamon Rockey, general manager of Betony in Manhattan, uses an egg separator to make his adaptation of this classic cocktail from The Savoy Cocktail BookRattlesnake (Constable & Company, 1930).

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Ingalls Photography

MAKES 1 COCKTAIL

INGREDIENTS

½ oz. absinthe
2 oz. rye
1 oz. demerara syrup
¾ oz. fresh lemon juice
1 egg white

INSTRUCTIONS

Swirl absinthe in a chilled coupe glass; discard absinthe. Combine rye, syrup, lemon juice, egg white, and 1 cube ice in a cocktail shaker. Shake vigorously for 10 seconds. Add more ice; shake and strain into prepared glass.