Chocolate Cocktail

Pro tips

• Shake hard for 10–15 seconds to fully emulsify the egg yolk and create a silky, creamy texture.
• Use a pasteurized egg yolk or pasteurized liquid eggs to reduce food safety concerns.
• Double-strain into a chilled coupe glass to remove ice shards and ensure a smooth, elegant presentation.
• Serve immediately; the emulsion will break down if left standing.

Substitutions

• Port Wine → Madeira or Marsala (similar sweetness and fortification, slightly different flavor profile)
• Yellow Chartreuse → Green Chartreuse (more herbal and intense; reduce to 1/8 oz or adjust sweetness)
• Powdered Sugar → Simple syrup, 1 tsp (easier to mix; use 0.5 tsp to start and adjust)

Storage & make-ahead

This is a single-serve cocktail best consumed immediately after preparation; not suitable for advance preparation or storage.

Equipment

cocktail shaker · coupe or martini glass · fine strainer or tea strainer

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

Use pasteurized eggs or pasteurized egg products to minimize food safety risk when consuming raw eggs.

Can I make this cocktail without the egg yolk?

Yes, but the drink will lose its signature silky texture and richness; consider adding 0.5 oz heavy cream as an alternative.

What type of port wine works best?

Ruby or tawny port are traditional choices; ruby delivers fruity sweetness while tawny adds nutty, oxidized complexity.

Should this cocktail be shaken or stirred?

Shake vigorously with ice to emulsify the egg yolk and chill the drink thoroughly, then double-strain into a coupe glass.