Eye-opener Cocktail

Pro tips

• Use a pasteurized egg yolk or pasteurized eggs to reduce food-safety risk when consuming raw eggs.
• Shake the cocktail vigorously for 10–15 seconds to fully emulsify the egg yolk and create a silky texture.
• Chill your coupe glass in the freezer for 5 minutes before straining; this preserves the drink's temperature and mouthfeel.
• Pour the absinthe substitute first to coat the glass lightly before adding other ingredients—this amplifies its anise aroma without overpowering.

Substitutions

• Absinthe Substitute → Pernod or genuine absinthe (use the same amount)
• Old Mr. Boston Imported Rum → light or gold rum from another producer (e.g. Bacardi, Havana Club)
• Creme de Cacao → Kahlúa or Tia Maria (nuttier, less cocoa-forward)
• Powdered Sugar → 1/2 tsp simple syrup (dissolves more readily in cold liquid)

Equipment

cocktail shaker · jigger or measuring spoon · strainer · coupe or cocktail glass

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

Use pasteurized eggs to reduce food-safety risk. Some recipes omit the egg yolk entirely if you prefer to skip it.

Can I make this without absinthe substitute?

Absinthe substitute is essential to the drink's character. Genuine absinthe or Pernod work well if you have access to them.

What type of rum works best?

Light or gold rum (like the Old Mr. Boston Imported Rum specified) balances the anise and cacao; dark rum will overpower the delicate flavors.

How should I serve this?

Shake vigorously with ice to emulsify the egg yolk, then strain into a chilled coupe or cocktail glass. Serve cold.

Can this be made ahead?

No—mix and serve immediately after shaking to preserve the silky texture and prevent separation.