- 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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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.