Rosie's Delight - A Modern "Boozy" Twist on the classic Chocolate Egg Cream

Who doesn't like a good ol' fashioned chocolate egg cream? The original "Egg Cream" has it's origins in Brooklyn and Manhattan's lower east side. While it's true inventor remains a mystery, the drink has reached iconic status and has been a long time staple of New York culture since the late 1800's. One theory states that in the 1880s, Yiddish theater pioneer Boris Thomashevsky asked a New York City soda fountain to reproduce a drink he had discovered in Paris, but the "French chocolat et crème" got lost in translation. Thus this sweet, light, velvety creation came to pass as one of the most welcome misunderstandings in New York history and culture!

Upon learning and understanding it's history, I've sought to create a modern boozy iteration on this classic New York staple while paying tribute to its origins. In this cocktail you will taste sweet yet light notes you would expect from the classic drink while maintaining the viscosity one would come to expect when drinking an egg cream. The Spiced Pear Liqueur pairs perfectly with the cognac and is complimented with extra layers of complexity from Grand Marnier and Montenegro Amaro.

The name "Rosie's Delight" is in tribute to my mother who never missed an opportunity to indulge in the classic drink whenever we went to our local diner.

Rosie's Delight

1.5oz Remy Martin 1738 Cognac

1oz St. George Spiced Pear Liqueur

.25 Grand Marnier

.5 Montenegro Amaro

1oz light cream

2oz Seltzer

2 dashes Fee Brothers Black Walnut Bitters

Prep: In a mixing glass, combine spirits, bitters, and cream. quickly dry shake then add ice and shake vigorously for ten seconds. Add seltzer to mixing glass then roll into a highball glass. Garnish with Grand Marnier infused whipped cream, orange slice, and sprinkle with grated cinnamon.