Eye-Opener

If you ever get to thinking that one eggnog is the same as another, try the Eye-Opener. All I could think about was how this egg cocktail was so similar in flavor to those Italian anise Christmas cookies. The drink itself was velvety smooth and rich and the wormwood notes of absinthe just made it a great treat for any time of the year.

The name, though, suggests that it was intended to be used as a breakfast drink, which I can appreciate. It certainly seems more appropriate than a Mimosa, which is just juice and champagne and really pretty weak as far as breakfast drinks go. I mean this drink has the protein of an egg in it and a healthy belt of rum. So I can see it as a hangover cure. But for all that, it was delicious and a great dessert too. I really can't say enough good things about a drink that uses egg yolk to good effect like the Eye-Opener does.

• 2 oz. light rum
• 1 tsp. Pernod (Absente Refined used)
• 1 tsp. white creme de cacao
• 1/2 tsp. sugar
• 1 egg yolk

Shake all ingredients in a shaker until the egg is frothy. Add ice and shake again until chilled. Strain into a sour glass.