The Eye Cocktail is a vintage spirit-forward drink built on rum, absinthe substitute, triple sec, and white crème de cacao, topped with a raw egg yolk for silky texture and richness.
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Shake with ice and strain into flip glass.
This cocktail must be prepared fresh to order; do not store mixed or with raw egg.
cocktail shaker · bar jigger · coupe or cocktail glass · bar spoon
Raw eggs carry salmonella risk. Use pasteurized eggs or pasteurized egg yolk product for food safety.
Yes, substitute with Pernod, Pastis, or increase the triple sec slightly, though the anise note will shift.
Shake vigorously with ice to emulsify the egg yolk and chill thoroughly, then strain into a coupe or cocktail glass.
Sweet and smooth with spice from absinthe, orange from triple sec, chocolate-vanilla from crème de cacao, and warmth from rum.
Batch the spirits and sugar, but add and shake the egg yolk fresh per drink to ensure food safety and proper emulsification.
