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National Egg Cream Day just so happens to coincide with DGS Delicatessen GM/beverage director Brian Zipin‘s birthday. (Coincidence—-or destiny?) To celebrate, the Dupont restaurant will give out free chocolate egg creams with dinner tonight.

DGS’s egg cream is a classic take on the soda-shop staple. After all, Zipin’s first job at age 14 was at a hot dog spot in Philadelphia that had an old-school marble soda fountain. “You had to make every syrup by hand, even the Coke; you put a little Coke syrup in there, you put the seltzer in,” Zipin says. “That’s where I really learned how to make egg creams.”

The DGS egg cream is made with U-Bet chocolate syrup, seltzer, and whole milk. “If you’re on a diet and want to use skim milk, just don’t have an egg cream,” Zipin says. He starts by combining two ounces of milk with two ounces of chocolate syrup, then pouring the seltzer in over a spoon. Halfway up, he starts stirring aggressively to create the foam. The sign of the perfect egg cream is to have the white froth on the top (not tainted by chocolate), almost like the head on a beer. There’s no ice—ever.

Zipin also recommends drinking an egg cream quickly. “It shouldn’t be around for more than five minutes,” he says.

Still craving more? Check out how Buffalo & Bergen‘s Gina Chersevani makes her egg cream here.

Photo by Jessica Sidman