Eye Cocktail With Rum And Cacao

Pro tips

• Use the dry shake method first: shake vigorously without ice for 10–15 seconds to emulsify the egg yolk before adding ice.
• Strain through a fine mesh strainer into a chilled coupe glass to catch any shell fragments and achieve a smooth, creamy top.
• Use fresh, high-quality eggs from a trusted source when serving raw; consider pasteurized eggs for safety if you prefer.
• Measure all spirits precisely with a jigger—the balance of absinthe, curaçao, and cacao liqueur defines the drink's flavor.

Substitutions

• Old Mr. Boston Imported Rum → any aged dark or spiced rum (note: flavor profile will shift slightly)
• Absinthe Substitute → Pernod or Pastis (note: milder anise character, reduce to ½ tsp if using full-strength absinthe)
• Creme de Cacao → Kahlúa or coffee liqueur (note: shifts toward coffee; cacao notes will be less prominent)

Storage & make-ahead

Cocktails are not stored; mix fresh to order. Shake and serve immediately for optimal foam and flavor.

Equipment

cocktail shaker · jigger · bar spoon · fine mesh strainer · coupe or cocktail glass

Can I use a pasteurized egg yolk instead of raw?

Yes. Pasteurized eggs are safer and work identically in texture and taste.

What does absinthe substitute taste like in this drink?

It adds a subtle anise and herbal note that balances the sweetness of the cacao and curaçao.

How do I properly shake an egg yolk cocktail?

Dry shake (without ice) first for 10–15 seconds to emulsify the egg, then add ice and shake again for 10–15 seconds until chilled and foamy.

Should this cocktail be served up or over ice?

Served up (strained into a chilled coupe or cocktail glass) to preserve the creamy foam layer from the egg.

Can I make this ahead?

No. Mix and shake immediately before serving for best texture and food safety with raw egg.