Chocolate Martini Recipe

Chill glass

Place a martini or coupe glass in the freezer for at least 5 minutes, or fill it with ice water while you prepare the cocktail to chill.

Prepare espresso

Pull a fresh 1 oz shot of espresso. If you don't have an espresso machine, use 1 oz (30 ml) very strong hot coffee. Let it rest 20–30 seconds so it's hot but not scalding.

Combine ingredients

Add the vodka, white chocolate liqueur, hot espresso, coffee liqueur, simple syrup, and heavy cream (or half-and-half) into a cocktail shaker filled with ice. Use the 6 cubes of ice to properly chill and dilute.

Shake vigorously

Shake hard for 15–20 seconds until the outside of the shaker is frosty and you see a creamy foam forming from the espresso and cream. Vigorous shaking creates the signature espresso martini crema.

Rim glass (optional)

If using a rim: remove the chilled glass. Dip the rim into the white chocolate sauce, then immediately into the grated white chocolate or sprinkles so it adheres. Allow to set briefly.

Strain and serve

Double-strain the cocktail into the chilled martini or coupe glass using a Hawthorne strainer and a fine mesh strainer to ensure a silky texture. Aim to leave a creamy foam layer on top.

Garnish

Sprinkle the white chocolate shavings on the foam and float 3 coffee beans on top for a classic espresso-martini look.

Serve

Serve immediately while the cocktail is cold and the foam is fresh.

Melt a small amount of white chocolate or warm the white chocolate sauce so it is pourable but not hot. Dip the rim of the chilled glass into the sauce, then into grated white chocolate or sprinkles. Let it set 1–2 minutes before pouring the cocktail.