Eye-opener
Ingredients
- 1 1⁄2 oz Light gold rum
- 1⁄6 oz Orange Curaçao liqueur
- 1⁄6 oz Crème de noyau liqueur
- 1⁄6 oz Sugar syrup 'rich'
- 2 dash La Fée Parisienne absinthe
- 1 fresh Egg yolk
Method
Glassware:
Serve in a Coupe glass
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of orange zest twist.
Method:
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
Garnish:
- EXPRESS orange zest twist over the cocktail and use as garnish.
Allergens:
Recipe contains the following allergens:
History:
Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book.
Review:
Resembling watery orange custard, this cocktail is surprisingly silky and suited to after-dinner.
