Chocolate Cocktail

Pro tips

• Use a fresh, quality egg yolk and shake hard for 10–15 seconds to create a stable emulsion and silky mouthfeel.
• Chill your glass beforehand; strain into it immediately after shaking to preserve the foam and temperature.
• Balance is key: the equal-parts ratio means any ingredient imbalance throws off the herbal-sweet-fruity harmony.
• If nervous about raw eggs, source pasteurized yolks from trusted sources or use a pasteurized egg product.

Substitutions

• Yellow Chartreuse → Green Chartreuse (more robust, herbal; use slightly less)
• Old Mr. Boston Blackberry Nectar → Crème de cassis or blackberry liqueur (adjust to taste for sweetness)
• Raw egg yolk → Pasteurized egg yolk or aquafaba (1/2 oz for similar body)

Storage & make-ahead

Serve immediately after shaking. This is a fresh cocktail best consumed right away; do not store prepared.

Equipment

cocktail shaker · bar spoon · jigger · fine strainer · coupe or cocktail glass

Can I use pasteurized egg yolk instead of raw?

Yes, pasteurized eggs are safer and recommended. They'll produce the same creamy texture without food safety concerns.

What does Yellow Chartreuse taste like in cocktails?

Yellow Chartreuse is herbal, slightly sweet, and floral with anise and honey notes—it adds complexity to this drink.

What if I don't have Old Mr. Boston Blackberry Nectar?

Use blackberry liqueur, crème de cassis, or blackberry syrup diluted with water. The intensity may vary, so taste and adjust.

Should this cocktail be shaken or stirred?

Shake vigorously with ice to emulsify the egg yolk and chill thoroughly; strain into a coupe or cocktail glass.

How strong is this drink?

It's spirit-forward—all three base ingredients are alcoholic—making it potent despite the creamy, smooth flavor profile.