|1 1⁄2 fl oz||Bacardi Carta Oro Rum|
|1⁄6 fl oz||Orange Curaçao liqueur|
|1⁄6 fl oz||Crème de noyau liqueur|
|1⁄6 fl oz||Giffard Sugar Cane Syrup|
|2 dash||La Fee Parisienne absinthe|
|1 fresh||Egg yolk|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Egg yolk is potentially hazardous if used incorrectly.
Resembling watery orange custard, this cocktail is surprisingly silky and suited to after-dinner.
Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book.