Eye Opener

A 1930s New Orleans breakfast drink — brandy, rum, apricot, triple sec, and egg yolk. Not for the faint of heart.

Served in a Coupe glass · Garnish: Grated nutmeg · Difficulty: hard

Ingredients

• 1 oz White Rum
• 0.5 oz Brandy
• 0.5 oz Apricot Brandy
• 0.25 oz Triple Sec
• 1 rinse Absinthe (rinse)
• 1 piece Egg Yolk

Instructions

1. Rinse a chilled coupe with absinthe and discard.
2. Combine rum, brandy, apricot brandy, triple sec, and egg yolk in a shaker.
3. Shake vigorously without ice for 15 seconds.
4. Add ice and shake again.
5. Strain into the absinthe-rinsed coupe.

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