Coffee Cocktail

Pro tips

• Shake the cocktail hard for 10-15 seconds to fully emulsify the raw egg and create a silky foam layer on top—this texture is key to the drink.
• Use a fresh, high-quality egg and confirm it's pasteurized before using raw in cocktails, or substitute with pasteurized egg white for safety.
• Chill your coupe or cocktail glass beforehand; the cold glass helps preserve the creamy texture and keeps the drink at optimal temperature.
• Strain through a fine mesh strainer to catch any shell fragments and ensure a smooth, velvety pour.

Substitutions

• Port Wine → Sherry or Madeira (1 oz; slightly drier or nuttier profile)
• Old Mr. Boston Five Star Brandy → VSOP Brandy (maintains body and warmth)
• Raw Egg → 1/2 oz heavy cream or 1/2 oz pasteurized egg white liqueur (creaminess without raw egg risk)

Storage & make-ahead

Cocktails are meant to be served fresh and consumed immediately; do not store.

Equipment

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

Is it safe to use raw egg in this cocktail?

Raw eggs carry salmonella risk. Use pasteurized eggs, or substitute with 1/2 oz heavy cream or egg white liqueur for safety and similar texture.

Can I make this cocktail without port wine?

Yes. Try sherry, madeira, or sweet vermouth (1 oz) as substitutes. Each adds different depth but maintains the cocktail's structure.

What type of brandy works best?

Old Mr. Boston Five Star is specified, but any VS (Very Special) or VSOP brandy works. Avoid overproof varieties, which overpower the balance.

How do I get the right texture?

Shake vigorously with ice for 10-15 seconds to emulsify the egg and create a creamy, frothy top. Strain into a coupe or cocktail glass.

Should this cocktail be served warm or cold?

Serve cold over ice or in a chilled glass. The egg and spirits balance best when properly chilled.