The 1930 Savoy Cocktail Book Database

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Chocolate Cocktail (No. 2)

  • The Yolk of 1 Fresh Egg
  • 1/4 Yellow Chartreuse
  • 3/4 Port Wine
  • Teaspoonful of Crushed Chocolate

Shake well and strain into medium size glass.

This recipe originally appeared on page
46
of the 1930 Savoy Cocktail Book

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