The Eyeopener is a smooth, vintage cocktail made with egg yolk, premium rum, absinthe, and liqueurs, creating a rich and silky drink with complex botanical notes.
Recipe Source
Visit Mr. Boston DrinksFrom Mr. Boston Drinks · by Old Mr. Boston DeLuxe Official Bartender's Guide
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Shake well with cracked ice and strain into 4 oz.
Cocktail glass.
Prepare only to order; do not store. The emulsion and raw egg break down within minutes.
cocktail shaker · jigger · barspoon · fine strainer · chilled coupe or cocktail glass
Use pasteurized eggs to minimize foodborne illness risk, or purchase pasteurized liquid egg yolks from grocery stores designed for raw consumption.
Use any aged dark or spiced rum of similar proof (around 80 proof); the drink will shift slightly but remain balanced with other ingredients.
Absinthe provides distinctive anise and herbal notes; omitting it changes the character significantly—reduce other liqueurs proportionally if you must substitute.
Shake vigorously with ice to emulsify the egg yolk and chill thoroughly; strain into a chilled coupe or cocktail glass.
No; prepare only to order since raw eggs and the emulsion degrade quickly. Serve immediately after shaking.
