Today's New York Times Metropolitan Diary features a "Sonnet on a Chocolate Egg Cream:"

Shall I drink thee on a summer's day?
Thou art so bubbly and so chocolate.
Long spoons may mix thee every May
And summer's lease hath all too short a date.
Sometime too much the chocolate syrup pours
And often is the seltzer not much fizzed.
And every bubble from bubble sometimes declines,
By chance, or nature's course, unsipped.
But thy eternal goodness shall not fall,
Nor lose possession of that taste thou ow'st,
Nor shall I hesitate to drink you in the shade
When in eternal lines to time my thirst grow'st.
So long as men can breathe or eyes can see,
So long lives this, and this gives life to thee.


Gothamist has not yet been inspired to write poetry, but we do enjoy the chocolate egg creams at the Bespeckled Trout, where they make them with either the traditional Fox's U-Bet syrup or with a homemade bittersweet chocolate syrup, and at Katz's Deli. Be sure to read Chowhound's guide to constructing the perfect egg cream, and the history behind the egg cream.

Bespeckled Trout, 422 Hudson St. at St. Luke's Pl., West Village, 212-255-1421.
Katz's Deli, 205 East Houston St. at Ludlow St., Lower East Side, (212) 254-2246.