A silky vintage cocktail combining brandy, port wine, raw egg, and powdered sugar into a rich, fortified drink. The raw egg creates a luxurious texture and smooth mouthfeel characteristic of classic cocktails from the 19th century.
Recipe Source
Visit Mr. Boston DrinksFrom Mr. Boston Drinks · by Old Mr. Boston De Luxe Official Bartender's Guide
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Shake well with cracked ice and strain into 5 oz.
cocktail glass.
Grate nutmeg on top.
Cocktails must be prepared fresh and served immediately; the egg white will begin to separate within minutes.
cocktail shaker · coupe or Nick & Nora glass · fine mesh strainer · bar spoon
Raw eggs carry salmonella risk. Use pasteurized eggs, egg white powder reconstituted with water, or aquafaba as safer alternatives if you're concerned.
Mix and serve immediately after shaking. The egg white begins to separate and oxidize quickly once prepared.
Rich and warming with brandy and port wine as the base, subtle sweetness from powdered sugar, and a silky texture from the egg. No actual coffee flavor despite the name.
Dry shake (without ice) first for 10–15 seconds to emulsify the egg white, then add ice and shake vigorously for 15 seconds until frothy.
