Revamped Chocolate Martini

Ditch the cream for a smoky version that won't make you feel ridiculous

We've all been on one end or another of boring last-minute Valentine's Day gifts that are usually some combination of chocolates, hearts and flowers. This year, skip the mediocrity while still staying on brand by mixing all those clichés together in a cocktail shaker and straining them into a gift that will satisfy all parties involved. 

This sophisticated sipper is a riff on a chocolate martini, the creamy creation from the 90s that has gone by the wayside as much as dial-up Internet and ska bands. Mention a penchant for chocolaty dessert drinks, and you're likely to get a nice skeptical smile. 

Not here though: Instead of a backbone of cream and sticky syrups, this version is a slightly smoky, slightly spicy cocktail with a smooth chocolate undertone. It makes a great after-dinner drink, even if your dinner date for the night is yourself.

Recipe from Katie Foster

Chocolate Martini
4.3 from 46 ratings
Learn how to make a smoky mescal martini with crème de cacao for a modern chocolate martini that's nothing like the creamy versions of yore.
Prep Time
5
minutes
Cook Time
0
minutes
Servings
1
cocktail
Total time: 5 minutes
Ingredients
  • 1 teaspoon cocoa powder, for the glass rim
  • 1 teaspoon granulated sugar, for the glass rim
  • 1 ounce crème de cacao, plus more for the glass rim
  • 1 ounce mescal
  • ½ ounce ruby port
  • ¼ ounce maraschino liqueur
  • 3 dashes chipotle bitters
  • 3 dashes chocolate bitters
  • Pinch cayenne pepper
  • Ice
  • Rose petals (dried or fresh), for garnish
Directions
  1. Rim the martini glass: On a plate, mix together the cocoa powder and granulated sugar. Dab a little crème de cacao around half of the rim of the glass and dip it into the cocoa mixture. Set aside.
  2. Make the cocktail: In a shaker, add the mescal, crème de cacao, port, maraschino liqueur, bitters and cayenne. Fill with ice, shake vigorously until slightly frothy and strain into the martini glass. Float rose petals on top and serve.
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