Chocolate Cocktail

Pro tips

• Use a pasteurized egg yolk to ensure food safety; separate carefully to avoid shell fragments.
• Shake vigorously with ice for 10-15 seconds to emulsify the egg yolk and create a silky foam.
• Pour powdered sugar into the shaker before adding liquids to help the yolk incorporate smoothly.
• Serve in a small coupe or cocktail glass immediately after straining to preserve the creamy texture.

Substitutions

• Yellow Chartreuse → Green Chartreuse (more herbaceous, slightly drier)
• Egg Yolk → pasteurized aquafaba 1 tsp or heavy cream 1/2 oz (for creaminess without raw egg)
• Port → Madeira or Marsala (similar richness and sweetness)

Equipment

cocktail shaker · jigger · strainer · coupe or small cocktail glass

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

Yes, if you use a pasteurized egg or pasteurized egg yolk product. For maximum food safety, source eggs from a reliable supplier or use pasteurized liquid egg yolks.

Can I make this cocktail without the egg yolk?

You can omit it, but the drink loses its signature creamy mouthfeel and texture. Alternatively, use pasteurized aquafaba or cream as a substitute.

What type of Port should I use?

Ruby or Tawny Port both work; Ruby adds fruitiness and depth, while Tawny brings nutty, caramel notes. Choose based on your flavor preference.

Should this cocktail be served hot or cold?

Traditionally served cold or at room temperature. Shake with ice and strain into a small glass to chill without diluting.

Why is this called a Chocolate Cocktail if chocolate isn't an ingredient?

The name refers to the drink's complex flavor profile and deep color, which evoke chocolate notes from the Port and Chartreuse combination rather than actual chocolate.