Elevate your cocktail game with this perfect Eye Opener recipe. This rich and creamy blend of aged rum, Orange Curaçao, Crème de Noyaux, and a hint of absinthe, topped with a silky egg yolk, creates a cocktail that is both indulgent and invigorating. Perfect for those who appreciate bold flavors and a smooth finish.
The Eye Opener Drink Recipe
Cuisine: AmericanDifficulty: Easy
Servings
1
servingsPrep time
5
minutesCalories
224
kcal
Cook Mode
Keep the screen of your device on
Ingredients
45 ml 1 1/2 fl oz Aged Rum
5 ml 1/6 fl oz Orange Curaçao
5 ml 1/6 fl oz Crème de Noyaux
5 ml 1/6 fl oz Sugar Syrup
2 dashes 2 dashes Absinthe
1 1 Egg Yolk
Ice cubes
Equipment
Cocktail shaker- Jigger
- Strainer
- Fine strainer
- Coupe or martini glass
Instructions
- Start by chilling your coupe or martini glass in the freezer or fill it with ice water while you mix the cocktail.
- In a cocktail shaker, combine aged rum, Orange Curaçao, Crème de Noyaux, sugar syrup, absinthe, and the fresh egg yolk.
- Shake the ingredients without ice first to emulsify the egg yolk and create a frothy texture. Shake vigorously for about 10 seconds.
- Add ice to the shaker and shake again for about 15-20 seconds until the mixture is well-chilled and frothy.
- Double strain the mixture into your chilled glass using a fine strainer to remove any ice shards and ensure a smooth texture.
- Serve immediately.
