Rattlesnake Shot Recipe
The double-shake method is key to this cocktail’s texture.
The first round is to break up the egg white; the second is to chill and froth the drink.
Ingredients Rattlesnake Shot Recipe
1/3 oz. Kahlua
1/3 oz. Creme de Cacao
1/3 oz. Baileys Irish Cream
1 1/2 tsp. Bacardi 151 Proof Rum
Instructions for Rattlesnake Shot Recipe
Layer in order (Kahlua on the bottom) in a shot glass. Bradd explains: This drink is very similar to the Rattlesnake number 2 listed in the shooter’s guide. However, some bartenders in Louisville, KY, used to float a small amount (1 – 1.5 teaspoons) of Bacardi 151 on top; hence the “Diamondback” added onto the name.
Chill 4 coupe glasses in the freezer. Bring sugar and ½ cup water to a boil in a small saucepan, stirring to dissolve sugar. Cover and chill simple syrup until cold, at least 1 hour.
For each cocktail, combine 1 egg white, 2 oz. rye whiskey, 1 oz. lemon juice, and ¾ oz. simple syrup into a cocktail shaker and shake vigorously (without ice) until the mixture is starting to get frothy. Fill shaker with ice and shake vigorously until outside of shaker is frosty and the cocktail is frothy about 20 seconds (yes, a full 20 seconds).