Beretta's Rattlesnake
4.2 72 ratings
Ingredients
1 3/4 oz Rye whiskey 50% abv
3/4 oz Lemon juice
1/2 oz Maple syrup
2 dash Creole bitters
1/2 oz Egg white (pasteurised)
How to make
Serve in a coupe glass
Prepare
- 1 Select and pre-chill a COUPE GLASS.
- 2 Prepare garnish of aromatic bitters.
Method
- 3 SHAKE all ingredients with ice and strain back into shaker.
- 4 DRY SHAKE (without ice).
- 5 FINE STRAIN into chilled glass.
Garnish
- 6 Garnish with drops of aromatic bitters drawn through the foam.
Made it?
How did it pour?
Rate this drinkWith an account you can score a drink once you have poured it and keep a note on how you made it. Your score and your note are yours alone; share your ingredient list if you want to, and other members see how you pour it.
Flavour profile
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
50.0% alc./vol. · 1.5 standard drinks · 184 calories
History
A classic Rattlesnake featuring maple syrup and Creole-style bitters. A delicious rendition.
This drink is a variation on a recipe from around 2010. Thad Vogler created it at Beretta restaurant, which is in San Francisco, California.
Created by Thad Vogler