Chocolate Cocktail

Pro tips

• Shake hard for 10-15 seconds to fully emulsify the egg yolk and create a silky mouthfeel.
• Chill your glass beforehand to keep the cocktail cold longer after shaking.
• Dissolve powdered sugar into the Port before adding other ingredients to ensure even sweetness distribution.
• Use high-quality Port and Yellow Chartreuse; cheaper versions will dull the cocktail's herbal complexity.

Substitutions

• Port → Madeira or sweet Vermouth (drier, less fruity profile)
• Yellow Chartreuse → Green Chartreuse (more herbaceous, higher ABV)
• Powdered sugar → Simple syrup (easier to mix, slightly less texture)

Equipment

cocktail shaker · jigger or measuring spoon · fine strainer

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

Use pasteurized eggs to minimize food safety risk, or choose pasteurized egg products designed for raw consumption.

What does Yellow Chartreuse taste like in this drink?

Yellow Chartreuse adds herbal, honey, and spice notes that balance the richness of the Port and egg yolk.

Can I make this without the egg yolk?

Yes, but you'll lose the signature silky texture; consider adding cream or condensed milk as an alternative emulsifier.

Should this cocktail be shaken or stirred?

Shake vigorously with ice to properly emulsify the egg yolk and chill the drink.