Chocolate Martini Recipe
Disaronno Amaretto, Kahlua, chocolate liqueur & Revelton’s whiskey & cream liqueur served in a chocolate drizzled glass
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Frequently paired with
The best thing to pair and share with CHOCOLATE MARTINI
Ingredients
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Cocktail
Garnish & Glass Prep
Method
Garnish & Glass Prep
Prepare glass
Chill a martini or coupe glass in the freezer for at least 10 minutes. While the glass chills, pour about 1 tablespoon of chocolate syrup onto a small plate or in a shallow bowl.
To create a chocolate-drizzled interior, hold the chilled glass at an angle and use a spoon to drizzle chocolate syrup in a spiral pattern along the inside surface from rim toward the center. Rotate the glass and continue until you achieve the desired drizzle coverage. Set the glass aside in the refrigerator to firm slightly while you make the cocktail.
Cocktail
Mix
Fill a cocktail shaker with about 1 cup of ice. Add Disaronno Amaretto (1.5 oz), Kahlúa (0.75 oz), chocolate liqueur (0.75 oz), and Revelton’s whiskey & cream liqueur (1 oz) to the shaker.
Shake
Secure the shaker lid and shake vigorously for 15–20 seconds, until the outside of the shaker feels well chilled and the liquids are well combined and slightly aerated.
Strain
Remove the chilled, chocolate-drizzled glass from the refrigerator. Using a Hawthorne or fine strainer, double-strain the cocktail into the prepared glass to avoid any ice shards.
Garnish
If desired, sprinkle chocolate shavings or a light dusting of cocoa powder over the top of the drink. Optionally, add a small extra drizzle of chocolate syrup on the surface for visual effect.
Serve immediately while cold.
