Name: Chocolate Martini
Total time: 3 min
Cuisine: Cocktail
Ingredients: 22.5 ml Gin; 22.5 ml Oude genever; 22.5 ml White crème de cacao; 22.5 ml Dry vermouth; 4 drop Chocolate bitters

Ingredients

³⁄₄ fl oz

Hayman's London Dry Gin

³⁄₄ fl oz

Oude genever

³⁄₄ fl oz

Giffard White Crème de Cacao Liqueur

³⁄₄ fl oz

Strucchi Dry Vermouth

4 drop

Chocolate bitters

How to make

Glass

Prepare

Select and pre-chill a MARTINI GLASS.

Prepare garnish of square of 70% cacao chocolate.

Method

STIR all ingredients with ice.

FINE STRAIN into chilled glass.

Garnish

Garnish with chocolate pegged to rim.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Chocolate Martini contains 175 calories

Alcohol content:

1.6 standard drinks
24.81% alc./vol. (49.63° proof)
22.4 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Dry vermouth — Sulphur Dioxide/Sulphites

Gallery

Comments & Discussion

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Annechien Premium Member 14w

Lovely cocktail, very smooth. Second time I adjusted the recipe slightly to make it a bit less sweet: 1 gin, 1 genever, 3/4 cacao liqueur, 3/4 dry vermouth, 2 dashes of bitters. Superb! The flavours go so well together.

George Roggs 1y

Went full Oude Jenever (swapped the gin out for full Jenever) and it is wonderfull, even better than the original. Bokma Oude, Dolin dry, de Kuyper creme de cacao white.

John CARR Premium Member 2y

What it says on the tin. Very pleasant and well balanced, even with a pretty ancient bottle of crème de cacao. Definitely dessert territory. I used one dash bitter truth chocolate butters from their Bar Pack of minis, and it was very distinctly chocolatey. Could try with the Bob’s version with dropper next time.

John CARR Premium Member 2y

I sometimes find the presence of genever overbearing but did not find so in this case - for anyone with that concern.

John Hinojos Premium Member 2y

Loved this. The hint of sweetness and chocolate is perfect for an after dinner cocktail. Did up the bitters to 10 drops.
While the chocolate flavour was light, it is noticeable. Any more Creme de cocoa would make the drink too sweet for us. Only issue I had was no way to peg the 72% chocolate square so I got it perfectly balanced. Looked lovely until I tried to serve and it slid into the cocktail (not a bad thing)

Charlie Forbes Premium Member 2y

I can see how the selection of gin, genever, and vermouth will all have a profound impact on the flavor profile. My first try, following the recipe as given, was good but not great (3.5). For my second try, I bumped up the cacao (1.5 oz) and bitters (10 drops) to try and make the chocolate flavor stand out over the base spirits and vermouth. It was a little better, but I wonder how many people, blindfolded, would identify this as a chocolate-flavored drink?

Louis Tompkin 19w

Not sure how you are not feeling the chocolate. It is easily the predominant flavour even with the recipe stated above. I tried also with vanilla vodka, creme de cacoa white and, noily prat with 4 dashes of chocolate bitters and it worked a treat

Steven Jepson Premium Member 2y

A very nice drink. Take a sip with the front of your tongue and quite a sweet milk chocolate drink but take a mouthful onto the back of the tongue and the dryness from the gins/vermouth bring out a more bitter dark chocolate taste