| 1 1⁄2 fl oz | Light gold rum (1-3 year old molasses column) |
| 1⁄6 fl oz | Ferrand Dry 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 |
Serve in a Coupe glass
We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:
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.
Resembling watery orange custard, this cocktail is surprisingly silky and suited to after-dinner.
31st March 2026 is L'anniversaire de la Tour Eiffel
Makes a minimum of 16.5 cocktails.
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* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.
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