Hazelnut Mocha Martini Recipe
vanilla vodka, frangelico, crème de cacao, coffee
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail
Garnish
Method
Cocktail
Chill glass
Place a martini coupe or chilled cocktail glass in the freezer for at least 5 minutes or fill with ice water while you prepare the drink.
Brew a shot of espresso (about 1 oz) and let it cool for 1–2 minutes; alternatively use 1 oz strong cold-brew concentrate chilled. Freshly brewed espresso gives best crema and aroma.
Add ice to a cocktail shaker (about 1 cup). Pour in 2 oz vanilla vodka, 1 oz Frangelico, 0.5 oz crème de cacao, 1 oz cooled espresso, and 0.25 oz simple syrup. The syrup is optional; adjust to taste depending on how sweet you prefer the cocktail.
Seal the shaker and dry-shake (shake without ice) vigorously for 10–15 seconds to build crema and emulsify if you prefer a foamy top, then add ice and shake hard for 10–15 seconds to chill and dilute. Alternatively, skip the dry shake and shake with ice for 15–20 seconds.
Dump the ice or water from the chilled glass. Double-strain the cocktail through a fine mesh strainer into the chilled martini glass to remove tiny ice chips and any espresso grounds, producing a silky texture.
Garnish
Lightly dust the surface of the cocktail with 1/2 tsp chocolate shavings or a small sprinkle of cocoa powder, holding the sifter about 6 inches above the drink for an even dusting.
Thread two toasted hazelnuts or two chocolate-covered espresso beans on a cocktail pick and rest across the rim or float them on the surface as garnish.
Serve immediately while the cocktail is cold and aromatic.