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Rattlesnake Cocktail

Rattlesnake Cocktail

Maison Premiere’s Will Elliott tinkered with variations on this classic cocktail for several months before finding the key to its puzzle when considering the glassware. “I needed a glass that could allow you to stick your nose in and sniff the absinthe,” he says, leading him to choose a snifter, which had an added benefit of creating a broad surface of foam on which to perform a little bitters-based artistry.

1¾ oz. rye whiskey
¾ oz. fresh lemon juice
½ oz. demerara simple syrup (1:1)
¼ oz. absinthe (plus a few drops for the atomizer)
1 large egg white (pasteurized if you prefer)
Tools: shaker, strainer, atomizer (optional), toothpick
Glass: snifter
Garnish: Angostura bitters

Shake all the ingredients with ice until the drink is chilled and very foamy; strain into a chilled snifter. Spritz the foam with an atomizer filled with absinthe (or drip a few drops of absinthe on the drink’s surface) and carefully add drops of bitters to the foam’s surface to create an s-shaped pattern. Use the tip of a toothpick to connect the droplets into a snake shape.

Adapted by Will Elliott, Maison Premiere, New York City

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