Chocolate Espresso Martini Recipe

Chill glass

Place a martini or coupe glass in the freezer for at least 10 minutes to chill while you make the cocktail.

Optional cocoa rim

If rimming, pour the 0.5 tsp simple syrup or water on a small plate and spread the 1 tsp cocoa powder on another plate. Lightly wet the glass rim with the syrup, then dip the rim into the cocoa powder to coat. Set aside.

If using chocolate shavings and espresso beans for garnish, keep them ready on a small plate.

If you haven't already brewed espresso, make one shot (about 1 oz). For best crema and temperature control, pull a hot shot and allow it to sit 30–60 seconds to cool slightly; alternatively use a chilled shot from an espresso machine or 1 oz very strong cold-brew concentrate.

Add 2 oz vodka, 1 oz coffee liqueur, 0.5 oz chocolate liqueur, 1 oz espresso, 0.25 oz simple syrup, and 2 dashes of chocolate bitters (if using) to a cocktail shaker.

Fill the shaker with ice (about 1 cup). This chills and dilutes the drink to balance flavors.

Secure the shaker lid and dry-shake (shake vigorously without ice) for 8–10 seconds only if you used cold-brew or pre-chilled espresso and want extra foam. Otherwise, shake hard with ice for 12–15 seconds until the shaker is icy-cold to the touch. The vigorous shake creates a silky, foamy top.

Strain the cocktail through a fine-mesh strainer (double strain if possible) into the chilled martini or coupe glass to remove ice shards and any coffee grounds.

Allow the drink to settle for a moment so a nice crema/foam forms on top.

Garnish the foam with 3 espresso beans placed in a triangle or with a light sprinkling of fine chocolate shavings across the top.

Serve immediately. Provide a small spoon if you like to stir the foam into the drink as you sip.