Name: Eye-opener
Prep time: 5 min
Total time: 5 min
Yield: 1
Cuisine: Cocktail
Ingredients: 45 ml Rum - White/gold 1-3 year old mellow light; 5 ml Orange Curaçao liqueur; 5 ml Crème de noyau liqueur; 5 ml Sugar syrup 'rich' 2 sugar to 1 water; 2 Absinthe verte (green); 1 Egg yolk

Serve in a

Coupe glass

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
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Read about cocktail measures and measuring.

Buy direct from

Bacardi Gold rum, 70cl

£ 22.25 £ 1.44 per cocktail, makes 15.5 Pierre Ferrand Orange Curaçao, 70cl

£ 31.95 £ 0.23 per cocktail, makes 140.5 La Fée Parisienne absinthe, 70cl

£ 49.25 £ 0.28 per cocktail, makes 175

£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.

Hazardous ingredients

Egg yolk is potentially hazardous to those with allergy or intolerance.

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Gentle

Boozy

Sweet

Dry/sour

More cocktails with similar booziness and sweet/dry/sourness

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.
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.
Harry Craddock, 1930

Alcohol content:

1.3 standard drinks
29.17% alc./vol. (58.34° proof)
17.7 grams of pure alcohol

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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.