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THE RECIPE
How to make Eye-opener with Rum, Orange Liqueur, Creme de Noyaux. See ingredients and step-by-step instructions.
Use 2:1 rich simple syrup for its listed portion.
Select and pre-chill a cocktail coupe.
Prepare an orange zest twist for garnishing.
Shake the Cuban rum, Dry Curaçao, Crème de Noyaux, rich sugar syrup, absinthe, and egg yolk with ice.
Fine strain the mixture into the chilled coupe.
Express the orange zest twist over the cocktail and use it as a garnish.
KEEP EXPLORING
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