The Rattlesnake – a San Francisco Favorite

My time in San Francisco-proper was relatively limited this time around, as the primary purpose of my trip is a conference out in the Silicon Valley area. That being said, I packed in a solid weekend in the city, filled mostly with eating and drinking (naturally). I had an amazing meal at Incanto, which is a must if you’re a meat lover (pork in particular). I had outstanding mexican food, well, pretty much everywhere. I had terrific coffee from Blue Bottle at the Ferry Building Farmer’s Market (which was a great experience in and of itself). And I discovered my favorite cocktail of the trip when I stopped for a snack at Beretta (where the food was also outstanding).

The cocktail was called The Rattlesnake. It starts somewhat similar to a whisky sour, but has a few very important twists. Want to share in the experience? Here’s what you’re going to need:

2oz rye whiskey (Beretta uses Wild Turkey)
1oz lemon juice
1/2oz Grade B maple syrup
2 dashes Peychaud’s Bitters
1/2oz egg white
Lemon twist for garnish

Shake all ingredients with ice (you want to shake this for an extra-long time, given the egg white), and strain into a chilled cocktail glass. Garnish with a lemon twist.

I love a good whisky sour. But there are a few things that make this cocktail special:
-Maple syrup! Grade B maple syrup in particular, which you’ll also notice in the Benton’s Old Fashioned. It’s incredibly rich, gives just the right amount of sweetness, and the flavor of dark maple syrup compliments whisky very well.
-Rye vs. Bourbon. I love ‘em both, and openly admit that I tend to prefer bourbon. But rye works well here, giving the cocktail a sharper flavor with a bit more spice.
-Peychaud’s bitters. Angostura bitters are the traditional choice here, but with the spicier Rye and the richer maple syrup, somewhat sweeter bitters (Peychaud’s) are a good choice to strike just the right balance.

Finally, please don’t be afraid of egg white. You have nothing to fear, and it’s totally worth it.

Thanks to everyone who gave me outstanding recommendations for places to hit up during my trip. I really appreciate it!

Cheers,
Josh

Tags: Beretta, egg white, lemon, maple syrup, Peychaud bitters, rye, San Francisco

One Response to “The Rattlesnake – a San Francisco Favorite”

  1. Food Junta » Blog Archive » The Rattlesnake Says:

    [...] The recipe used to be available here, but doesn’t appear to be now. I found it again here. [...]

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