Coffee Cocktail

Pro tips

• Shake hard for 10–15 seconds to fully emulsify the egg and create a silky, foamy texture; weak shaking leaves the drink thin and grainy.
• Chill your glass ahead of time; the egg and spirits warm quickly, so a cold glass keeps the drink longer.
• Use powdered sugar, not granulated; it dissolves instantly and won't leave grit at the bottom.
• Pour slowly and deliberate to preserve the foam layer that forms from the egg white.

Substitutions

• Cognac or VS brandy → Napoleon or VSOP brandy (richer, more complex flavor)
• Port → Madeira or tawny port (lighter, more floral character)
• Powdered sugar → simple syrup, ½ oz (easier to dissolve, slightly less texture)

Equipment

cocktail shaker · jigger · coupe or cocktail glass · bar spoon

Is it safe to drink a raw egg in this cocktail?

Use pasteurized eggs or pasteurized egg products to minimize food safety risk. Some bars use egg white only; some skip it entirely if raw eggs are a concern.

Why is it called a Coffee Cocktail if there's no coffee?

The name likely refers to the drink's color and richness rather than an ingredient. It's a 19th-century cocktail with disputed origins.

Can I make this without the raw egg?

Yes, omit it for a lighter drink, though you'll lose the silky mouthfeel and froth that defines the classic recipe.

Should I shake or stir this drink?

Shake vigorously with ice for 10–15 seconds to emulsify the egg and chill thoroughly; strain into a coupe or cocktail glass.

What's the best brandy for this cocktail?

Use a quality cognac or VS brandy; Old Mr. Boston Five Star or similar mid-range brandy works well and stays true to the classic recipe.