Coffee Cocktail

Pro tips

• Shake hard for 15 seconds to fully emulsify the egg white and create a silky, foamy top layer—under-shaking results in a grainy texture.
• Use cold glassware and pre-chill ingredients when possible; the egg requires thorough chilling to reach safe drinking temperature.
• Strain through a fine mesh strainer to catch any shell fragments and ensure a smooth, elegant drink.
• Dust the foam top lightly with nutmeg or a pinch of cinnamon for traditional presentation and aroma.

Substitutions

• Port wine → sweet Madeira or Marsala (use same volume, similar oxidized sweetness)
• Powdered sugar → ½ oz simple syrup or ¼ oz honey syrup (easier to blend with the egg)
• Old Mr. Boston Five Star Brandy → Cognac VS or Armagnac (upgraded spirit, smoother finish)

Equipment

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

Is the raw egg safe to drink in this cocktail?

Raw eggs carry a small salmonella risk. Use pasteurized eggs, pasteurized liquid eggs, or pasteurized egg white powder for safety.

Can I make this drink without the egg?

Yes, omit the egg and add ½ oz heavy cream or crème de cacao for richness, though the texture will be thinner.

What type of brandy works best?

Use a dry, smooth brandy (Cognac or Armagnac preferred). Old Mr. Boston Five Star is a budget-friendly option; upgrade to VS or VSOP for better flavor.

Should this be shaken or stirred?

Shake vigorously with ice for 15 seconds to emulsify the egg and chill the drink thoroughly. Strain into a coupe or cocktail glass.

Can I scale this recipe up for a party?

Yes. Scale all ingredients proportionally and batch-shake in smaller groups (3–4 drinks at a time) to avoid over-dilution and ensure proper emulsification.