Eye-Opener Cocktail

Pro tips

• Shake hard and long with ice to fully emulsify the egg yolk and create a silky mouthfeel.
• Use pasteurized eggs or pasteurized liquid egg yolk to eliminate food safety concerns.
• Balance the anise and triple sec carefully—both are potent; they can overpower if the other ingredients are underrepresented.
• Serve immediately in a chilled coupe glass; the egg yolk mixture breaks down quickly at room temperature.

Substitutions

• Anis → pastis or ouzo (higher alcohol, more assertive anise flavor)
• White crème de cacao → clear crème de cacao or white chocolate liqueur (sweeter profile)
• Light rum → white rum or silver rum (nearly identical)

Storage & make-ahead

This cocktail does not keep; prepare and serve immediately.

Equipment

cocktail shaker · jigger · coupe glass or cocktail glass · barspoon

Is it safe to drink raw egg yolk in a cocktail?

Raw eggs carry salmonella risk. Use pasteurized eggs or pasteurized egg yolks to make this drink safely.

What does anise liqueur taste like?

Anise liqueur has a licorice-forward flavor that's herbal and slightly sweet—it's the dominant botanical note in this cocktail.

Can I make this drink without egg yolk?

You can omit it for a lighter drink, but the egg yolk adds richness and helps bind the flavors. A cream substitute won't replicate the texture.

What type of rum works best?

Light rum is specified in the recipe. Use a clean, neutral-tasting light or white rum to avoid overpowering the delicate liqueur blend.

How should I chill this cocktail?

Shake vigorously with ice for 10–15 seconds to chill and emulsify the egg yolk, then strain into a coupe or cocktail glass.