Chocolate Cocktail

Pro tips

• Dry shake first (without ice) for 10–15 seconds to fully emulsify the egg yolk and create a creamy head.
• Use cold ingredients and a chilled coupe glass for the best texture and presentation.
• Strain through a fine mesh strainer to catch any egg fragments and ensure a silky pour.
• Fresh, high-quality port wine and yellow chartreuse make a noticeable difference in flavor balance.

Substitutions

• Port Wine → Madeira or Tawny Port (similar richness and sweetness)
• Yellow Chartreuse → Green Chartreuse (more herbal; use 1/2 oz and adjust sweetness)
• Powdered Sugar → Simple Syrup (1/2 tsp, easier to dissolve)

Storage & make-ahead

This is a cocktail meant to be served immediately after preparation. Do not store pre-made.

Equipment

cocktail shaker · coupe glass or cocktail glass · jigger · bar spoon · fine mesh strainer

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

Raw eggs carry salmonella risk. Use pasteurized eggs or pasteurized egg yolk products for safety, or consult health guidelines in your region.

Can I make this cocktail without the egg yolk?

Yes, but you'll lose the signature silky texture. Try adding 0.5 oz heavy cream and shaking vigorously instead.

What does yellow chartreuse taste like in this drink?

Yellow chartreuse adds herbal, slightly sweet notes that complement the port's richness and balance the powdered sugar.

How do I properly shake this cocktail?

Dry shake (without ice) first for 10–15 seconds to emulsify the egg, then add ice and shake hard for another 10 seconds. Strain into a coupe glass.