CHOCOLATE PUNCH

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.)

Instructions

  1. 1Fill a large cocktail shaker or bar glass approximately 2/3 full with shaved ice.
  2. 2Add the superfine sugar, Curacao, Port wine, and the whole egg to the shaker.
  3. 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.
  4. 4Strain the mixture into a punch glass or large goblet. Grate fresh nutmeg over the top and serve immediately.
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