Chocolate Cocktail

Pro tips

• Use pasteurized egg yolk or pasteurize yourself by gently heating to 160°F before use to ensure food safety.
• Shake vigorously for 10-15 seconds to properly emulsify the egg yolk and chill the drink; this creates the signature creamy texture.
• Chill your glass beforehand to keep the cocktail cold longer after straining.

Substitutions

• Ruby Port → Tawny Port (mellower, less fruity; adjust sweetness if needed)
• Powdered sugar → simple syrup, ½ tsp (maintains sweetness with easier mixing)
• Egg yolk → heavy cream, 1 tsp (less silky but eliminates raw egg concern)

Storage & make-ahead

Cocktails are best served immediately after preparation. Do not store mixed cocktails.

Equipment

cocktail shaker · jigger · strainer · coupe or cocktail glass

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

Yes, if using pasteurized eggs. For extra safety, choose pasteurized egg products or heat-treat the yolk to 160°F before chilling and mixing.

What does Yellow Chartreuse taste like?

Yellow Chartreuse is sweet, herbal, and slightly spicy with vanilla and honey notes. It adds complexity and depth to this cocktail.

Can I make this without egg yolk?

Egg yolk provides richness and silky texture. You could substitute with 1 tsp heavy cream or a small amount of pasteurized egg white foam, though the drink will taste less luxurious.

What type of Port wine works best?

Ruby or Tawny Port both work. Ruby Port is fruitier and bolder; Tawny is smoother and more oxidized. Choose based on your preference for intensity.

How should this be served?

Shake ingredients with ice and strain into a coupe or cocktail glass. Serve chilled, optionally with a dusting of cocoa powder or chocolate garnish.