Skip to main content
Drink

Egg Cream on the Turps

A cocktail made with sweet and sour mix, gin, chocolate cream liqueur, San Pellegrino, and Ovaltine malt.

From the Recipes Wiki (Fandom) · 5 ingredients
Jump to recipe ↓

Why it works: Chocolate and malt work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 32 recipes. Both carry 2,3-pentanedione, which smells butter, sweet. The science ↓

Egg Cream on the Turps

Ingredients

Directions

Prepare

  1. Pre-chill a 16-ounce Collins glass.

Mix and serve

  1. Fill shaker with ice, combine all ingredients and shake well.

  2. Strain and serve.

Nutrition, whole recipe (rough)

206Calories
2 gProtein
14 gFat
17 gCarbs

Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 2 portions
IngredientPortion assumedkcal
Chocolate1 oz (28g) semisweet155
Cream1 tbsp (15ml) heavy51
Maltnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Chocolate + malttop 11% of all pairs
    Smell alikemoderate
    Cooked together32 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  2. Chocolate + creamtop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Cream + malttop 31% of all pairs
    Smell alikelow
    Cooked together85 recipes

    Shared aroma: 2-heptanol (bitter, floral).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Tanqueray
Provides the spirit base and the botanical, dry bite that cuts the sweetness.
Vermeer dutch chocolate cream liqueur
Adds sweetness, creamy body and chocolate flavour.
Ovaltine malt
Adds malty, chocolate-like flavour and some body.
Pat o'brians sweet and sour mix
Adds sweetness and acidity to balance the richer ingredients.
San pellegrino
Adds lightness and fizz, thinning the drink and lifting its flavour.

The step that matters

Shake well with ice. Shaking with ice chills the drink and blends the dense liqueur and malt into the others. Carbonated water loses fizz when shaken hard, so the San Pellegrino should be added with the other ingredients and served promptly after straining.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Spiced Chocolate MilkSpiced Chocolate Milk6 recipesVegetable SoupVegetable Soup350 recipesRaspberry VinegarRaspberry Vinegar214 recipesBrown Coffee with EggBrown Coffee with Egg175 recipes