Chocolate Espresso Martini Recipe

Prepare glass

If you want a cocoa-rimmed glass, place the unsweetened cocoa powder on a small plate. Wet the rim of a chilled martini/coupe glass by rubbing a little espresso on the rim or running a cut lemon or a touch of simple syrup. Dip the rim into the cocoa powder and set the glass aside to dry briefly in the fridge or at room temperature (2–3 minutes).

Brew espresso

Brew a fresh shot of espresso (about 1 oz). Allow it to cool slightly (30–60 seconds) so it is still hot enough to dissolve flavors but not so hot it melts too much ice when shaken. If you don't have an espresso machine, use very strong brewed coffee concentrated to about 1 oz.

Combine ingredients

Add the vodka (2 oz), coffee liqueur (1 oz), fresh espresso (1 oz), chocolate liqueur (0.5 oz), and simple syrup (0.5 oz) into a cocktail shaker.

Add ice and shake

Add plenty of ice (about 6 oz or enough to fill the shaker). Secure the shaker lid and shake vigorously for 12–20 seconds. Vigorous shaking chills the drink and creates a light crema from the espresso.

Double strain and serve

Open the shaker and strain the cocktail through a fine mesh strainer (or the shaker strainer) into the prepared chilled martini/coupe glass. Double-straining removes ice shards and any solids for a silky texture.

Garnish

Float three espresso beans on top of the cocktail as a traditional garnish. Serve immediately.

Notes

Adjust sweetness by increasing or decreasing simple syrup by 0.25–0.5 oz. For a richer chocolate flavor, increase chocolate liqueur to 0.75–1 oz or add a drop of chocolate bitters. Use very cold ingredients and a thoroughly chilled glass for best texture.