Rattlesnake

From Beretta in San Francisco. Simple twist on a sour that's very tasty.

2 oz Rye
1 oz Lemon Juice
1/2 oz Grade B Maple Syrup
1/2 oz Egg White
2 dashes Peychaud

Combine all ingredients in a glass and shake for 5-10 seconds. Add ice and shake for 20-30 seconds. Strain into a cocktail glass and garnish with a lemon twist.

Enjoy.

Pink Lady

For people who have never had a drink with egg, I think this (or the Pisco Sour) is the best introduction. This recipe comes from the lovely Little Black Book of Cocktails by LUPEC Boston.

1 1/2 oz Gin
1/2 oz Applejack
1/2 oz Lemon Juice
1/2 oz Grenadine
1 Egg White

Add ingredients to an empty shaker, shake for 5 seconds to emulsify ingredients. Fill shaker with ice and shake vigorously for 20-25 seconds. Strain into a cocktail glass or small wine glass.

Because the proportion of grenadine is pretty big, only use a good homemade version. You should use homemade for all recipes calling for grenadine, but it is particularly important here.

Enjoy.

Pisco Sour

The national drink of Chile and Peru is a source of considerable pride and controversy. Both countries claim to have superior pisco (a funky brandy) and the better cocktail recipe. Given my limited sampling of brands, the Peruvian piscos are much better as a group than their Chilean counterparts. This recipe is from the back of a Peruvian pisco bottle label.

2 oz. Pisco
3/4 oz. lime juice
3/4 oz. simple syrup
1 egg white
2-3 dashes Angostura bitters

Add all ingredients, except bitters, to an empty shaker. Shake dry for 10-15 seconds to emulsify. Fill shaker with ice and shake for 30 seconds. The most important thing about the drink is the meringue floating on top - vigorous shaking is critical. Strain into a cocktail glass and top with a few dashes of bitters. If you ever make it to Peru, be sure to pick up some Amargo Chuncho bitters for the most authentic pisco sour experience.

Note: Many bars use lemon juice, but the type of lemons (Lisbon or Eureka) available in the U.S. do not exist in South America. Peru's "limon" is more similar to our lime.

Enjoy.

Clover Club

This drink is named after a club in Philadelphia, though an excellent bar in Brooklyn has taken its name. One of the great egg white drinks, and a solid yet gentle introduction to both gin and raw egg for the novice.

2 oz Gin
1 oz Lemon Juice
1 oz Egg White
1/4-1/2 oz Raspberry Syrup (or fresh raspberries when lucky)

Combine 1/4 oz raspberry syrup and all other ingredients in a glass and shake for 5-10 seconds. Add ice and shake for 30 seconds to one minute, or until a nice foam builds up. Taste to see if more syrup or fruit is necessary. Strain into a cocktail glass (if using fresh berries, use a tea strainer).

Note: While a proper Clover Club is made with raspberries, homemade grenadine makes an excellent substitute. If raspberry syrup is unavailable, or if you have a particularly exciting grenadine, do not let tradition get in the way of your enjoyment.

Enjoy.

Ramos Gin Fizz

Certainly one of the great cocktails in history, this drink can double as a pretty satisfying dessert. It takes quite a bit of time to do it right, but it is 100% worth it.

1 1/2 oz Gin (Plymouth)
1/2 oz Lemon Juice
1/2 oz Lime Juice
2 tbsp Cream
1 tbsp Superfine Sugar
1 Egg White
3-4 drops Orange Flower Water (no more, please)
1 oz Seltzer Water

Combine all the ingredients save the seltzer in a glass and shake for 5-10 seconds, or until the egg whites start to foam. Add 5-6 cubes worth of cracked ice and shake until your arms are ready to fall off (you are trying to wake it up, not put it to sleep). Place the glass in the freezer in a bucket of ice for 1-2 minutes, or until you are ready to shake again. Repeat until you can shake no more, or you have built up a meringue that is to your satisfaction (this is the drink where you really want to get it right). Strain into a highball, add the seltzer water, and garnish with a lemon twist.

Enjoy.