Chocolate Martini Recipe

Chill glass and rim

Place a chilled martini or coupe glass in the freezer for 10–15 minutes, or fill with ice water while preparing ingredients. After chilling, remove the glass. Using the chocolate syrup, run a small amount around the inside rim of the glass or dip the rim lightly into a shallow plate of chocolate syrup to create a decorative rim.

Optional: Drizzle a little chocolate syrup in a swirl inside the glass for extra visual appeal. Set the glass aside in a cool place.

Fill a cocktail shaker with the measured ice (about 1 cup) to properly chill and dilute the drink.

Pour 2 oz vodka, 1 oz dark crème de cacao, and 1 oz Baileys Irish Cream into the shaker over the ice.

Secure the shaker lid and shake vigorously for 12–20 seconds, until the outside of the shaker is very cold and the mixture is well combined and slightly frothy from the Irish cream.

If you used ice water to chill the glass, dump the ice water now. Strain the cocktail through a fine mesh strainer (or the shaker strainer) into the prepared chilled martini glass. Straining removes small ice chips and gives a smooth pour.

Lightly sprinkle about 1 tsp chocolate shavings over the top of the cocktail. For a subtler finish, dust 1 tsp cocoa powder through a small sieve instead. If desired, add extra chocolate shavings on top for a more dramatic presentation.

Optional: Add an extra thin drizzle of chocolate syrup over the surface in a spiral or cross pattern for visual contrast.

Serve immediately while cold.