Chocolate Cocktail

  • 2 ½ oz. Ruby Port
  • 1 ½ oz. Yellow Chartreuse
  • 1 Egg yolk
  • 1 tsp. Grated chocolate

Mix ingredients with ice in a blender and pour into a chilled cocktail glass. Top with grated chocolate.

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St. Cecelia Society Punch
  • Lime Slices
  • Lemon Slices
  • Pineapple Slices
  • 1 cup Sugar
  • 1 750-ml. bottle of Cognac
  • 1 750-ml. bottle of Peach Brandy
  • 1 qt. of Iced Tea
  • 1 pt. Dark Rum
  • 1 cup Curacao
  • 4 750-ml. bottles of Champagne
  • 2 l. Club Soda

Place fruit in a large pot with a lid. Spread sugar evenly over fruit. Add cognac. Leave for 24 hours. Add the rest of the ingredients, saving the champagne and soda until serving. Serves about 70.

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