Eye-Opener Cocktail

Pro tips

• Shake with ice for a full 10-15 seconds to properly emulsify the egg yolk and achieve the signature creamy texture.
• Chill your coupe or cocktail glass beforehand; the cold glass keeps the drink at the right temperature.
• Use fresh eggs from a reliable source if consuming raw, or substitute with pasteurized egg products for safety.
• Pour slowly into the glass to preserve the foam layer and visual appeal of the drink.

Substitutions

• Absinthe substitute → Pastis or Pernod (will deepen anise notes)
• White Crème de Cacao → Dark crème de cacao (richer chocolate flavor, darker color)
• Rum (2 oz) → Cognac or whiskey (shifts profile from tropical to warming)

Storage & make-ahead

Cocktails with raw egg must be consumed immediately after preparation; do not store.

Equipment

cocktail shaker · mixing glass · jigger · strainer · coupe glass or cocktail glass

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

Traditional recipes use raw egg yolk. For food safety concerns, use pasteurized eggs or egg products designed for raw consumption.

What can I use instead of absinthe substitute?

Pastis, Pernod, or ouzo work as alternatives, though they will slightly change the flavor profile.

How do I get the creamy texture right?

Shake vigorously with ice for 10-15 seconds to emulsify the egg yolk and create a silky mouthfeel.

Can I make this drink ahead of time?

Cocktails with raw egg are best served immediately after shaking to ensure proper emulsion and food safety.