Chocolate Espresso Martini Recipe
Recipe information
Make Chocolate Espresso Martini in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Cocktail
Cocktail
1. Prepare glass
Chill a martini or coupe glass by placing it in the freezer for 5–10 minutes or fill with ice water while you prepare the cocktail. If you want a chocolate rim, lightly wet the glass rim with a little chocolate syrup, then dip the rim into a shallow dish of cocoa powder or grated chocolate; set the glass aside.
2. Brew and cool espresso
Brew a fresh shot of espresso (about 1 fl oz). Allow it to cool for at least 2–3 minutes to avoid excessive dilution and to help create a nice foam when shaken. You can place the shot in the freezer for 30–60 seconds to speed cooling, but do not freeze.
3. Combine ingredients
In a cocktail shaker add 1 cup of ice, 2 fl oz vodka, 1 fl oz coffee liqueur, 0.5 fl oz chocolate liqueur, 1 fl oz cooled espresso, and 0.5 fl oz simple syrup or chocolate syrup.
4. Dry shake (optional)
For a silkier foam, close the shaker and shake vigorously without ice for 8–10 seconds. This helps emulsify the espresso and syrup with the spirits.
5. Wet shake
Add the ice (if you dry-shook previously, now add fresh ice) and shake very hard for 12–18 seconds until the shaker is cold to the touch and a thick, frothy crema forms.
6. Strain and serve
Double-strain the cocktail into the chilled prepared glass using a Hawthorne and fine mesh strainer (or just a fine strainer) to remove ice shards and obtain a smooth surface with a foamy top.
7. Garnish
Garnish with three coffee beans placed on the foam in a triangular pattern. Optionally dust a small pinch of cocoa powder or grate a little dark chocolate over the foam for extra aroma and presentation.
8. Serve
Serve immediately while the cocktail is cold and the foam is fresh.
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