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 | Bacardi Gold 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 red above.
Hazardous ingredients
Egg yolk is potentially hazardous if used incorrectly.
Our comment:
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.
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