CHOCOLATE PUNCH
Despite its name, this classic 1917 cocktail contains no actual chocolate, instead relying on the rich combination of Port wine and Curacao to create a complex, dessert-like flavor profile. The addition of a whole egg and fresh milk produces a luxurious, velvety texture and a frothy head when shaken vigorously over shaved ice. Served in a punch glass with a dusting of aromatic nutmeg, this drink offers a creamy, savory-sweet experience reminiscent of a traditional flip.
Ingredients
- 2/3 cup Shaved ice (Quantity estimated to fill a large bar glass 2/3 full.)
- 1 teaspoon Superfine sugar (Originally 'Bar Sugar'.)
- 1 tablespoon Curacao (Originally '1/4 jigger'. Converted to modern measurement (approx 0.5 oz).)
- 1 1/2 ounces Port wine (Originally '1 jigger'. Converted to modern measurement (1.5 oz).)
- 1 large Egg (Contains raw egg. Use pasteurized eggs if concerned about food safety.)
- 1/2 cup Whole milk (Quantity estimated to fill the shaker.)
- 1 pinch Nutmeg (Freshly grated, for garnish.)
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Instructions
- 1Fill a large cocktail shaker or bar glass approximately 2/3 full with shaved ice.
- 2Add the superfine sugar, Curacao, Port wine, and the whole egg to the shaker.
- 3Pour in the milk to fill the shaker. Cover tightly and shake vigorously until the outside of the shaker is frosty and the drink is well-emulsified and frothy.
- 4Strain the mixture into a punch glass or large goblet. Grate fresh nutmeg over the top and serve immediately.
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