Chocolate Espresso Martini Recipe

Chill glass

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

Optional cocoa rim

If rimming, pour the 0.5 tsp cocoa powder onto a small plate. Lightly coat the glass lip with the 0.5 tsp simple or chocolate syrup, then dip the rim into the cocoa to create a thin chocolate-cocoa rim. Set the glass aside.

Brew and cool espresso

Brew about 1 shot (1 oz) of espresso and let it cool slightly for 1–2 minutes. For best crema and flavor, use freshly brewed espresso. If you don't have an espresso machine, use a strong coffee concentrate cooled to room temperature.

Combine ingredients

In a cocktail shaker filled with the indicated ice (about 1 cup), pour 2.5 oz vodka, 1 oz cooled espresso, 1 oz coffee liqueur, 0.5 oz chocolate liqueur (or crème de cacao), 0.5 oz simple syrup, and 2 dashes of coffee bitters if using.

Dry shake (optional)

For a thicker, frothier top, first shake the mixture vigorously without ice (dry shake) for 10 seconds.

Wet shake

Add the ice to the shaker if you dry-shook; if you already had ice, ensure the shaker is closed and shake vigorously for 12–18 seconds until the outside of the shaker is very cold and you see a good foam forming from the espresso.

Double strain and serve

Remove the chilled glass from the freezer. Double strain the cocktail through a Hawthorne or fine mesh strainer into the chilled martini/coupe glass to remove ice shards and produce a clean, silky texture.

Garnish

Sprinkle the 1 tsp chocolate shavings over the foam and top with 3 coffee beans placed in the center for aroma and presentation.