The Chocolate Cocktail is a vintage spirit-forward drink that combines equal measures of Maraschino and Yellow Chartreuse with blackberry nectar and a raw egg yolk, creating a velvety, herbaceous sipper.
Recipe Source
Visit Mr. Boston DrinksFrom Mr. Boston Drinks · by Old Mr. Boston DeLuxe Official Bartender's Guide
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Shake well with cracked ice and strain into a 4 oz.
Cocktail glass.
Serve immediately after shaking. This is a fresh cocktail best consumed right away; do not store prepared.
cocktail shaker · bar spoon · jigger · fine strainer · coupe or cocktail glass
Yes, pasteurized eggs are safer and recommended. They'll produce the same creamy texture without food safety concerns.
Yellow Chartreuse is herbal, slightly sweet, and floral with anise and honey notes—it adds complexity to this drink.
Use blackberry liqueur, crème de cassis, or blackberry syrup diluted with water. The intensity may vary, so taste and adjust.
Shake vigorously with ice to emulsify the egg yolk and chill thoroughly; strain into a coupe or cocktail glass.
It's spirit-forward—all three base ingredients are alcoholic—making it potent despite the creamy, smooth flavor profile.
