Cacao Espresso Martini Recipe
Wheatley Vodka, Cold Brew Coffee, Cacao garnished with Coffee Beans
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Ingredients
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Cocktail
Garnish
Rim preparation (optional)
Method
Rim preparation (optional)
- 1
Prepare rim
If you want a cocoa-rimmed glass, pour 0.25 oz simple syrup (or agave) onto a small plate and spread the grated dark chocolate or cacao powder on a second plate. Lightly dip the coupe or martini glass rim into the syrup, then into the cocoa/chocolate to coat evenly. Set the glass aside to let the rim set while you prepare the cocktail.
Cocktail
- 2
Chill glass
Place the prepared martini/coupe glass in the freezer or fill it with ice water to chill while you mix the drink.
- 3
Add ingredients to shaker
Into a cocktail shaker add 1 cup of ice, 2 oz Wheatley Vodka, 1 oz cold brew coffee, 1 oz cacao liqueur, 0.5 oz simple syrup, and 0.5 oz cooled espresso (if using). The chilled espresso adds crema and extra coffee intensity; omit if you want a dryer cocktail.
- 4
Dry shake (optional)
For a frothier top, first secure the shaker (without ice) and shake vigorously for 8–10 seconds to emulsify and develop a light foam. Then open the shaker and add ice. This step is optional but recommended if you want a silky crema.
- 5
Shake with ice
Seal the shaker with ice and shake vigorously for 12–15 seconds until the shaker is very cold to the touch and the exterior is frosted. This chills the drink and creates a fine texture.
- 6
Double strain and serve
Discard the ice water from the chilled glass (if used). Using a Hawthorne strainer and a fine-mesh (or second) strainer, double-strain the cocktail into the chilled martini/coupe glass to remove ice shards and ensure a smooth texture.
- 7
Garnish and finish
Carefully place 3 whole coffee beans in the center of the foam. Optionally, lightly dust the top with a pinch of cocoa powder for extra aroma and a refined look. Serve immediately.