• 1 & 1/4 ounces Chocolate Syrup
  • 3/4 ounces Angostura Bitters
  • 1 teaspoon Acid Phosphate
  • 1 egg
  • 1 piece of ice
  • 1 ounce of cream
  • 1 ounce turbinado (or any simple) syrup
  • 1/2 ounces Orange Juice
  • Orange Zest (optional)


  1. Take two mixing glasses, break an egg, putting the yolk in one glass, the white into the other.
  2. Into the glass with the yolk, add in chocolate syrup, bitters, acid phosphate, ice cube, and shake
  3. Strain into a 12 ounces glass. This is your base layer
  4. In the other mixing glass (with the egg white), add simple syrup and cream, and beat with a bar spoon until well whipped. This is your top layer.
  5. Juice your orange and add your juice into the pint glass as you pour in a fine stream of carbonated water - the high pressure should provide a good froth
  6. Layer your top layer over the bottom layer by pouring it slowly over the back of a spoon.
  7. Finish by zesting orange over top of foam (optional)