Coffee Cocktail

Pro tips

• Dry shake before adding ice: shake the egg, sugar, brandy, and port together without ice first to fully emulsify and aerate the egg white, then add ice and shake again.
• Use room-temperature ingredients if possible—cold spirits take longer to emulsify the egg and produce less foam.
• Strain through a fine mesh strainer into a coupe or Nick & Nora glass to catch any shell fragments and capture the silky foam on top.
• The drink should have a thick, creamy head; if it's thin, you didn't dry shake long enough.

Substitutions

• Port wine → Marsala or sweet vermouth (slightly drier, more herbal character)
• Old Mr. Boston California Brandy → any brandy or cognac (cognac will be smoother and more refined)
• Raw egg → aquafaba or pasteurized egg white (for food safety; aquafaba creates less stable foam)
• Powdered sugar → simple syrup (use 0.5 oz; slightly less rich but easier to incorporate)

Storage & make-ahead

Cocktails must be prepared fresh and served immediately; the egg white will begin to separate within minutes.

Equipment

cocktail shaker · coupe or Nick & Nora glass · fine mesh strainer · bar spoon

Is it safe to use raw egg in cocktails?

Raw eggs carry salmonella risk. Use pasteurized eggs, egg white powder reconstituted with water, or aquafaba as safer alternatives if you're concerned.

Can I make this ahead of time?

Mix and serve immediately after shaking. The egg white begins to separate and oxidize quickly once prepared.

What does this cocktail taste like?

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.

How should I shake this cocktail?

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.