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Eye-opener
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Eye-opener
Serve in a Coupe glass
| 1 1⁄2 oz | Light gold rum (1-3 year old molasses column) |
| 1⁄6 oz | Orange Curaçao liqueur |
| 1⁄6 oz | Crème de noyau liqueur |
| 1⁄6 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 2 dash | La Fée Parisienne absinthe |
| 1 fresh | Egg yolk |
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of orange zest twist.
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
- EXPRESS orange zest twist over the cocktail and use as garnish.
Allergens:
Recipe contains the following allergens:
- Egg yolk - Eggs
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Cocktail of the day:
31st March 2025 is L'anniversaire de la Tour Eiffel
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.
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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