This Chocolate Cocktail combines Port wine with Yellow Chartreuse and a raw egg yolk, creating a creamy, herbaceous drink with subtle chocolate undertones. The egg yolk binds the flavors into a silky, indulgent texture perfect as an after-dinner drink.
Recipe Source
Visit Mr. Boston DrinksFrom Mr. Boston Drinks · by Mr. Boston Deluxe Official Bartender's Guide
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Shake with ice and strain into flip glass.
cocktail shaker · jigger · strainer · coupe or small cocktail glass
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.
You can omit it, but the drink loses its signature creamy mouthfeel and texture. Alternatively, use pasteurized aquafaba or cream as a substitute.
Ruby or Tawny Port both work; Ruby adds fruitiness and depth, while Tawny brings nutty, caramel notes. Choose based on your flavor preference.
Traditionally served cold or at room temperature. Shake with ice and strain into a small glass to chill without diluting.
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.
