Of all the newfangled cocktails served in this chronically thirsty city, nothing compares to the Rattlesnake, invented by bartender Thad Vogler and served at Beretta, an Italian joint that specializes in pizza, antipasti, and artisan cocktails. A shot of rye, a squirt of lemon, a dollop of Grade B maple syrup, a few dashes of Peychaud's bitters, and an egg white are shaken with ice, strained into a chilled wineglass, and garnished with a twist of lemon. The resulting concoction is slightly reminiscent of a whiskey sour or a Ramos fizz, but the drink's spicy, creamy, sweet-and-sour character is unique unto itself. The oomph of the rye balances the creaminess of the maple syrup and the froth of the egg white, which cushions the briskness of the lemon, and before you know it you're ordering another and another. Luckily there's plenty of pizza around to soften this rattler's bite.
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