Beretta, San Francisco, 2008
Here’s another fun one that’s not in the book, from Beretta in San Francisco. As always, it’s worth locating the best ingredients – no substitutes. The clincher in this drink is real Grade B maple syrup. Definitely not artificial maple-flavored syrup-style food product, Grade B doesn’t mean it’s lesser quality than Grade A, it’s just darker, richer, more maple-y. And don’t be afraid of the raw egg white in this one – just make sure no chickenshit gets in your drink and you’ll be fine. You’ll “dry shake” the ingredients together before adding ice – this helps emulsify the ingredients. Adding ice and shaking hard gets an amazing, frothy, silky texture going.
“Rattlesnake” sounds like it will have a scary bite, but trust me: it’s painless.
Hardware: Shaker, Jigger, Fine-mesh strainer
Ice: Ice cubes
Glassware: Cocktail glass or coupe
Spirits: Rye whiskey (recommended: Bulleit, Rittenhouse 100, Old Overholt)
Mixers & Liqueurs: Grade B maple syrup, Egg white
Juices, Accents, & Garnishes: Lemon juice, Peychaud’s bitters, Lemon twist
Chill a cocktail glass or coupe in the freezer at least ten minutes. Separate one egg, discarding the yolk. Lightly mix the egg white with a fork – this’ll help you measure it out.
In an empty shaker, add:
2 oz rye whiskey
1 oz lemon juice
1/2 oz Grade B maple syrup
2 dashes Peychaud’s bitters
1/2 oz egg whites
Make sure you have a good, tight seal (egg whites can foam up and expand when shaken). Shake without ice for 20 seconds to blend. Add a few ice cubes and shake again, hard, for at least 30 seconds. Double-strain into the chilled glass using a fine-mesh strainer.
Pinch a lemon twist over the drink to express oils onto its surface, then rub the twist around the glass rim to coat. Garnish with the twist laid across the surface of the drink.