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
Shake with ice. Strain into cocktail glass.
Savoy Cocktail Book, 1930