Name: Mocha Martini
Total time: 4 min
Cuisine: Cocktail
Ingredients: 45 ml Bourbon whiskey; 30 ml Espresso coffee (hot); 15 ml Irish cream liqueur; 15 ml Dark crème de cacao; 6 drop Chocolate bitters; 15 ml Cream

Mocha Martini
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Glass:

Photographed in an UB Retro Coupe Gold 7.75oz

Ingredients:
1 ¹⁄₂ oz	Bourbon whiskey
1 oz	Exprè Caffè Italiano or freshly made hot Espresso Coffee)
¹⁄₂ oz	Irish cream liqueur
¹⁄₂ oz	Dark crème de cacao liqueur
6 drop	Chocolate bitters
¹⁄₂ oz	Single cream/half-and-half

Read about cocktail measures and measuring

Prepare:

Select and pre-chill a COUPE GLASS.
Prepare garnish of chocolate powder.

How to make:

SHAKE first 4 ingredients with ice.
FINE STRAIN into chilled glass.
FLOAT cream in centre of cocktail.

Garnish:

Dust with chocolate powder.

Allergens:

Recipe contains the following allergens:

Irish cream liqueur, Single cream/half-and-half - Dairy

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Made with good espresso, this cocktail is a richly flavoured balance of bittersweetness.

View readers' comments

Variant:

Shaft; Espresso Martini; Flat White Martini

History:

The Espresso Martini story

Nutrition:

One serving of Mocha Martini contains 249 calories

Alcohol content:

1.4 standard drinks
16.25% alc./vol. (16.25° proof)
19.5 grams of pure alcohol

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Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Richard Forbes

31st August at 19:22

Anyone else find that the single cream just sinks to the bottom?
How do you float it.. Although it creates a look with the white at the bottom

Simon Difford

1st September at 11:28

Double (heavy) cream is easier to float, but whichever cream you use, the trick is to whip it or shake it to get air into the cream. Then pouring down the handle of a flat-end bar spoon is my preferred method of layering the cream over the cocktail.