A couple of weeks ago I went to the Beirut concert in Mexico City. It was awesome.
Since I invited some friends over for cocktails before the concert, I spent some time scouring the Internet for an appropriate libation for the evening. I wanted to stick to the browns – i.e., something with whisky, bourbon, rye or dark rum – they always seem more autumn/winter appropriate.
Then something clicked: I used to order (and sort of get plastered) with this amazing drink every time I went to the Hotel Delmano in Williamsburg (and I went there often). I crossed my fingers and googled searched The Rattlesnake. Sure enough, I found the recipe because it turns out it is a classic and it is featured in the Bible of cocktail books: The Savoy.
The pairing was easy: I made thyme – Gruyere gourgeres.
But first the Rattlesnake. The Savoy claims that this drink “will either cure Rattlesnake bite, or kill Rattlesnakes, or make you see them.” It might be the Absinthe.
I’ll post the gourgeres tomorrow
This is what you will need to make the cocktail. The most important thing here is the glass. Notice it is not a Sex and the City era 10 oz Martini glass. This is a sexier 5 oz coupe glass that is suited for 2011 cocktails, not gross appletinis.
The RattlesnakeAdapted from here yield 1 cocktail 2 oz blended whisky 1 egg white 3/4 oz lemon juice 1/2 oz simple syrup a few dashes of absinthe
1) Make the simple syrup: in a small saucepan put 1 part sugar and 1 part water and bring to a boil. Turn the heat off and let cool.
2) Chill the coupe glass with ice. Swirl a few dashes of absinthe in it and set aside.
3) Dry shake the rest of the ingredients in the shaker for 15 seconds. Ad ice and shake for an additional 15 seconds. Strain and serve.
This is what I listened to that night