Garnish:
Orange zest twist
How to make:
SHAKE and strain all ingredients with ice and fine strain into chilled glass.
1 1/2 fl oz | Gold rum (1-3 years old mellow light) |
1/6 fl oz | Orange Curaçao liqueur |
1/6 fl oz | Crème de noyau liqueur |
1/6 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°brix) |
2 dash | La Fée Parisienne absinthe |
1 fresh | Egg yolk |
Read about cocktail measures and measuring.

Hazardous ingredients
Egg yolk is potentially hazardous to those with allergy or intolerance.
Review:
Resembling watery orange custard, this cocktail is surprisingly silky and suited to after-dinner.
History:
Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book.
EYE-OPENER COCKTAIL.
Harry Craddock, 1930
The Yolk of 1 Fresh Egg.
1 Teaspoon Powdered Sugar.
2 Dashes Absinthe.
2 Dashes Curaçao.
2 Dashes Crème de Noyau.
1 Liqueur Glass Rum.
Shake well and strain into cocktail glass.
Alcohol content:
- 1.3 standard drinks
- 29.17% alc./vol. (58.34° proof)
- 17.7 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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