Eye-Opener Cocktail

1 egg yolk
1 teaspoonful powdered sugar
2 dashes absinthe
2 dashes Curaçao
2 dashes crème de noyau
1 oz rum
 

Shake with ice. Strain into cocktail glass.

Savoy Cocktail Book, 1930

A Classic Cocktail

Fourth Degree (Waldorf-Astoria)

Add to iced tumbler, shake and strain into a cocktail glass:

1/3 Italian vermouth
2/3 Plymouth Gin
1 dash of absinthe

The Old Waldorf-Astoria Bar Book

 

 

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