- 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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Dissolve sugar in tea in a simmering saucepan with the lemon peel. Add the port and scotch. Raise the heat, but do not boil. Add cognac, but leave enough to ignite. Ignite in a ladle and pour flaming into punch, extinguishing the fire with a lid. Serves about 15.