Eye Opener

A curiously intriguing drink. With the wonder of hindsight and not being drunk I’m not convinced we loved it, it’s was okay-ish.

1 ½ oz Aged Rum

⅙ oz Triple Sec

⅙ oz Crème de Noyau

⅙ oz Sugar Syrup

2 dash Absinthe

1 egg yolk

Add everything to your shaker and give every and shake with plenty of ice.

Once you’ve shaken give it another good shake it takes a fair amount of bashing to get the egg yolk fully incorporated without it being lumpy.

I didn’t have the Crème de Noyau so substituted amaretto for a nutty almondy hit and it worked quite nicely. The egg yolk certainly gives a silky feel to the drink that I don’t think is entirely necessary so if you’re a bit uncomfortable with the thought of raw egg then leave it out and it’ll be fine.

It’s not one that we’ll be making again, but good to experiment with something new!