• The Yolk of 1 Fresh Egg
  • 1 Teaspoonful Powdered Sugar
  • 2 Dashes Absinthe
  • 2 Dashes Curacao
  • 2 Dashes Creme de Noyau
  • 1 Liqueur Glass Rum

Shake well and strain into cocktail glass.


This recipe originally appeared on page
67
of the 1930 Savoy Cocktail Book