Chocolate Cocktail

Pro tips

• Shake aggressively with ice for 10-15 seconds to fully emulsify the egg yolk and create a silky, foamy head
• Use a quality port wine; tawny or vintage ports add depth, while ruby port keeps it lighter
• Chill your serving glass beforehand to keep the drink cold longer after straining
• Ensure your egg is fresh and ideally pasteurized if you have food safety concerns

Substitutions

• Port Wine → Madeira or sweet sherry (similar fortified wine profile)
• Yellow Chartreuse → Green Chartreuse (drier, more herbal, will shift flavor significantly)
• Powdered Sugar → Simple syrup, 1/2 tsp (same sweetness, slightly less texture)

Storage & make-ahead

This cocktail must be served fresh immediately after preparation; do not store.

Equipment

cocktail shaker · strainer · jigger

Can I use a pasteurized egg instead of raw?

Yes. Pasteurized eggs are safer and will produce the same creamy texture without the food safety concern of raw eggs.

What does yellow chartreuse add to this cocktail?

Yellow chartreuse brings herbal complexity and subtle sweetness that balances the rich port wine and adds depth to the drink's flavor profile.

Should this be shaken or stirred?

Shake vigorously with ice to emulsify the egg yolk and create a creamy, frothy texture, then strain into a chilled glass.

Is this cocktail sweet?

Moderately sweet from the powdered sugar and port wine, with herbal and slightly bitter notes from the chartreuse offsetting the sweetness.

Can I make this ahead?

Best served immediately after shaking. Do not prepare in advance, as the emulsion will break down over time.