The Eye Cocktail is a silky, spirit-forward drink combining aged rum with cacao liqueur, absinthe, and a raw egg yolk for richness. The egg creates a velvety mouthfeel while absinthe and curaçao add complexity.
Recipe Source
Visit Mr. Boston DrinksFrom Mr. Boston Drinks · by Old Mr. Boston De Luxe Official Bartender's Guide
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Shake well with cracked ice and strain into 4 oz.
cocktail glass.
Cocktails are not stored; mix fresh to order. Shake and serve immediately for optimal foam and flavor.
cocktail shaker · jigger · bar spoon · fine mesh strainer · coupe or cocktail glass
Yes. Pasteurized eggs are safer and work identically in texture and taste.
It adds a subtle anise and herbal note that balances the sweetness of the cacao and curaçao.
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.
Served up (strained into a chilled coupe or cocktail glass) to preserve the creamy foam layer from the egg.
No. Mix and shake immediately before serving for best texture and food safety with raw egg.
