This Chocolate Cocktail blends port wine and yellow chartreuse with a raw egg yolk and powdered sugar to create a silky, dessert-forward drink. The combination of fortified wine and herbal liqueur delivers unexpected depth in a deceptively simple format.
Recipe Source
Visit Mr. Boston DrinksFrom Mr. Boston Drinks · by Mr. Boston Official Bartender's Guide
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Shake with ice and strain into sour glass.
Not applicable; mix and serve immediately. Do not store prepared cocktail.
cocktail shaker · fine mesh strainer · coupe or cocktail glass · bar spoon (for stirring if needed)
Use pasteurized eggs to minimize food safety risk. Some drinkers prefer coddled or pasteurized egg yolk alternatives if concerned.
Ruby or tawny port both work; ruby is fruitier and bolder, while tawny is smoother and more oxidized. Choose based on your flavor preference.
Yes, omit the yolk for a lighter version, though you'll lose the signature creamy texture and richness.
Shake vigorously with ice to emulsify the egg yolk and chill the drink thoroughly, then strain into a coupe or cocktail glass.
Serve in a coupe glass or small cocktail glass to showcase the creamy foam head created by the egg yolk.
