Chocolate Cocktail

Pro tips

• Shake hard for 10–15 seconds to fully emulsify the egg yolk and create a silky foam layer on top.
• Chill your glass beforehand; the drink warms quickly due to the low volume and high alcohol content.
• Use fresh, high-quality port and chartreuse—their flavors are the backbone and any oxidation or low quality will show.
• Strain twice (through a fine sieve after the shaker) to remove ice shards and ensure a smooth pour.

Substitutions

• Port → Madeira or marsala wine (similar fortified profile, slightly drier or sweeter depending on variant)
• Yellow Chartreuse → green Chartreuse (more herbal and bitter; increase to taste)
• Powdered sugar → superfine sugar or honey syrup (honey adds floral warmth)

Storage & make-ahead

Not applicable; mix and serve immediately. Do not store prepared cocktail.

Equipment

cocktail shaker · fine mesh strainer · coupe or cocktail glass · bar spoon (for stirring if needed)

Is it safe to use a raw egg yolk in this cocktail?

Use pasteurized eggs to minimize food safety risk. Some drinkers prefer coddled or pasteurized egg yolk alternatives if concerned.

What type of port wine works best?

Ruby or tawny port both work; ruby is fruitier and bolder, while tawny is smoother and more oxidized. Choose based on your flavor preference.

Can I make this without egg yolk?

Yes, omit the yolk for a lighter version, though you'll lose the signature creamy texture and richness.

Should this be shaken or stirred?

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

What glassware is best?

Serve in a coupe glass or small cocktail glass to showcase the creamy foam head created by the egg yolk.