Rattlesnake

About the Rattlesnake

The Rattlesnake is a frothy, anise-tinged cocktail centered on Timber Creek Florida Black Rye Whiskey, built with egg white, lemon juice, simple syrup, and a rinse of absinthe for aromatic edge. Despite the name, there is nothing dangerous about it beyond the usual caution that comes with any spirit-forward drink; it earns its name from a bit of a kick on the finish rather than any literal bite. Rye whiskey is the right choice for a sour like this because its dry, peppery spine cuts through the egg white foam and lemon juice instead of getting lost in them.

Timber Creek Florida Black Rye Whiskey, distilled from rye and aged on its own before blending by component through the PureBlend process, brings enough grain character and heat to keep the Rattlesnake from tasting like a plain lemon fizz once the foam settles. To build it, dry-shake the whiskey, lemon juice, simple syrup, and egg white without ice to build the foam, then add ice and shake hard again to chill everything down. Strain into a chilled egg coupe rinsed lightly with absinthe beforehand, so the anise note greets the nose on the first sip without overpowering the rye and lemon underneath.

Pair the Rattlesnake with steak bites, smoked almonds, bacon bites, aged cheddar, or barbecue ribs for a savory, smoky contrast to its citrus and foam. It works well as a starter cocktail before a heavier, meat-forward meal, or as a stand-alone drink for an evening with friends who like a little spice in their glass and do not mind a slow build behind the bar. Because this drink contains raw egg white and a fair amount of rye whiskey, pace yourself accordingly, drink water between rounds, and make sure you have a safe way home lined up before the first pour.

The Rattlesnake is a frothy, anise-tinged cocktail centered on Timber Creek Florida Black Rye Whiskey, built with egg white, lemon juice, simple syrup, and a rinse of absinthe for aromatic edge. Despite the name, there is nothing dangerous about it beyond the usual caution that comes with any spirit-forward drink; it earns its name from a bit of a kick on the finish rather than any literal bite. Rye whiskey is the right choice for a sour like this because its dry, peppery spine cuts through the egg white foam and lemon juice instead of getting lost in them.

Timber Creek Florida Black Rye Whiskey, distilled from rye and aged on its own before blending by component through the PureBlend process, brings enough grain character and heat to keep the Rattlesnake from tasting like a plain lemon fizz once the foam settles. To build it, dry-shake the whiskey, lemon juice, simple syrup, and egg white without ice to build the foam, then add ice and shake hard again to chill everything down. Strain into a chilled egg coupe rinsed lightly with absinthe beforehand, so the anise note greets the nose on the first sip without overpowering the rye and lemon underneath.

Pair the Rattlesnake with steak bites, smoked almonds, bacon bites, aged cheddar, or barbecue ribs for a savory, smoky contrast to its citrus and foam. It works well as a starter cocktail before a heavier, meat-forward meal, or as a stand-alone drink for an evening with friends who like a little spice in their glass and do not mind a slow build behind the bar. Because this drink contains raw egg white and a fair amount of rye whiskey, pace yourself accordingly, drink water between rounds, and make sure you have a safe way home lined up before the first pour.