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Eye-opener

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A silky, pale sour-style coupe where egg white softens white rum, triple sec and a touch of sugar. Crème de noyaux adds a hint of almond and absinthe a faint aniseed edge.

Similar names: Eye Opener

Method
Shaken
Glass
coupe
Difficulty
Hard
Flavor Profile
Bitter
Creamy
Herbal
Sweet

Ingredients

Servings:
1
Your bar: 0/6
Egg White
1
Simple Syrup
0.5 cl
White Rum
4.5 cl
Absinthe
2 dash
Triple Sec
0.5 cl
CrèMe De Noyaux
0.5 cl
🌾 Gluten-free🥚 Contains egg

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Instructions

  1. Chill the coupe.
  2. Add the triple sec, absinthe, crème de noyaux, egg white, white rum and simple syrup to a shaker filled with ice.
  3. Shake hard until well chilled.
  4. Fine strain into the chilled coupe.
  5. Garnish with an orange zest twist.

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