Another member of the Martini-in-name-only family (witness the Espresso Martini, the French Martini and even the Porn Star Martini) but so delicious it can slide, the Chocolate Martini is a decadent concoction that easily can double as dessert. It fell into disfavor for some time, shunned for its sweetness, but as many top-notch bars now offer their own renditions of an Espresso Martini, this drink is poised for a comeback as well. The key is using the highest-quality ingredients possible, such as Giffard creme de cacao and Godiva chocolate liqueur.
It’s still plenty sweet, though, so keep in mind it’s far better as a nightcap than for kicking off an evening. Better yet, drink it as your dessert for a two-birds-with-one-stone effect.
- Cocoa powder, to rim glass
- 1 ounce chocolate liqueur (such as Godiva), plus more for rimming glass
- 1 ounce creme de cacao (such as Giffard)
- 1 ounce vodka
- 1/2 ounce half-and-half
Add a small amount of chocolate liqueur into a small rimmed plate. Add a small amount of cocoa powder to another plate. Dip the rim of an inverted cocktail glass into the liqueur, then into the cocoa. Set aside.
Add the chocolate liqueur, creme de cacao, vodka and half-and-half into a shaker with ice and shake until well-chilled.
Strain into the prepared glass.