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Serve in

Coupe glass...
fl oz Bacardi Carta Oro Superior Gold Rum
fl oz Pierre Ferrand Ancienne Methode Dry Curacao
fl oz Crème de noyau liqueur
fl oz Giffard Sugar Cane Syrup (Sirop Sucre de Canne)
2 dash La Fée Parisienne Absinthe Superieure
1 fresh Egg yolk
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How to make:

SHAKE and strain all ingredients with ice and fine strain into chilled glass.


Orange zest twist


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.


169 calories

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Sugar syrup (2:1)

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* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.

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