Serpent’s Tooth

By Rosie Schaap

Serpent’s Tooth
Davide Luciano for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Gozde Eker.
Rating
4(25)
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Given the presumed provenance of its name — Shakespeare’s tragedy “King Lear” — this vintage cocktail may be unsuitable for family gatherings (“How sharper than a serpent’s tooth it is to have a thankless child!”), but its bracing blend of whiskey, vermouth, lemon juice, kümmel (a caraway-laced liqueur) and bitters is delightful nonetheless.

Featured in: Raise a Glass to Shakespeare

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Ingredients

  • ¾oz. Irish whiskey
  • 1oz. sweet vermouth
  • ¼oz. kümmel
  • ½oz. fresh lemon juice
  • 2dashes Angostura bitters
Ingredient Substitution Guide

Preparation

  1. Step 1

    Shake ingredients with ice; strain into a chilled cocktail glass.

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