Chocolate Espresso Martini Recipe

Cocktail

1. 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. 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. 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. 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. 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. 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. 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. 8

   Serve

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