By Harriet Leigh, Head of Hospitality | Gin | Dry Grown Rye Malt Whisky


  • 60ml Dry Grown Rye Malt Whisky, Harvest 2019
  • 30ml Lemon Juice
  • 25ml Simple Syrup
  • 2dashes Dashes Absinthe
  • 15ml Egg White

Every Whisky Sour cocktail is great but the addition of absinthe in the Rattlesnake gives a remarkably rewarding depth of flavour. We challenge you to not add absinthe to every cocktail in your repertoire now.

Combine the ingredients in a shaker. Dry shake (without ice) and shake again (with ice). Strain into a chilled coupette. Garnish with bitters.

You can get creative with the absinthe. Maybe you want to rinse the glass (swilling it in the glass with some ice cubes), maybe you want add to the mix in the shaker, maybe you want to atomise the top if you have a fancy atomiser. They’re all interesting and valid ways to incorporate this legendary and ancient elixir of the monks into this rich and austere sour.

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