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.
Classic Chocolate Espresso Martini
Decadent White Chocolate Variation (optional)
Method
Classic Chocolate Espresso Martini
- 1
Chill glass
Place a martini or coupe glass in the freezer for at least 5 minutes, or fill with ice water while you prepare the cocktail so the finished drink stays cold.
- 2
Pull espresso
Brew a fresh shot (about 1 oz) of espresso. If using hot espresso, let it cool briefly (30–60 seconds) so it won't excessively melt the ice; cold-brew concentrate can be used directly.
- 3
Combine ingredients in shaker
Add 2 oz vodka, 1 oz coffee liqueur, 1 oz espresso, 0.5 oz chocolate liqueur and 0.25 oz simple syrup into a cocktail shaker. Add about 1 cup of ice to the shaker.
- 4
Dry shake then shake with ice
(Optional) Secure the shaker and shake vigorously without ice for 6–8 seconds to build a frothy crema from the espresso. Then add ice if you didn't already, and shake very hard for 12–15 seconds until the shaker is well chilled (exterior becomes frosty) to properly dilute and chill the cocktail.
- 5
Double strain and serve
Remove the chilled glass from the freezer or discard the ice water. Double-strain the contents of the shaker into the chilled glass using a Hawthorne strainer and a fine mesh strainer to capture small ice shards and espresso grounds for a smooth texture.
- 6
Garnish
Sprinkle 1 tsp chocolate shavings or a light dusting of cocoa powder over the crema and float 3 whole coffee beans on top for aroma and presentation.
Decadent White Chocolate Variation (optional)
- 7
Swap spirits and add cream
If making the white chocolate variation, substitute the vodka for 2 oz vanilla vodka and the chocolate liqueur for 0.75 oz white chocolate liqueur. Add 0.5 oz heavy cream or half-and-half to the shaker for a silkier mouthfeel.
- 8
Shake and serve
Follow the same shaking method: brief dry shake to encourage foam, then shake with ice for 12–15 seconds. Double-strain into a chilled glass.
- 9
Garnish
Grate 1 tsp of white chocolate over the top and optionally float a single coffee bean or a small curl of white chocolate.