Name: Choc and Nut Martini
Total time: 3 min
Cuisine: Cocktail
Ingredients: 50 ml Vodka; 22.5 ml Ambrato vermouth; 15 ml White crème de cacao; 15 ml Hazelnut liqueur; 4 drop Chocolate bitters

Ingredients

1 ²⁄₃ fl oz

Ketel One Vodka

³⁄₄ fl oz

Ambrato/ambre/amber vermouth

¹⁄₂ fl oz

Giffard White Crème de Cacao Liqueur

¹⁄₂ fl oz

Hazelnut liqueur

4 drop

Chocolate bitters

How to make

Glassware

Prepare

Select and pre-chill a MARTINI GLASS.

RIM glass with cocoa powder and sugar (moisten outside rim with orange juice and dip into cocoa powder and sugar).

Method

SHAKE all ingredients with ice.

FINE STRAIN into chilled glass.

Garnish

No additional garnish. (The preprepared rim is garnish enough.)

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Choc & Nut Martini contains 222 calories

Alcohol content:

1.7 standard drinks
22.07% alc./vol. (44.14° proof)
24.3 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Ambrato/ambre/amber vermouth — Sulphur Dioxide/Sulphites
Hazelnut liqueur — Nuts

Comments & Discussion

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Ruth Harvey 7w

When you need something smooth and delicious, this works beautifully. A real crowd pleaser.

John Hinojos Premium Member 3y

Outstanding as a dessert cocktail. Following Sherri Rita's recommendation, did add 1 dash of chocolate bitters. The bitters intensified the flavours and lessened some of the sweetness. I will definitely be serving this at after dinner at a future dinner party.

Simon Difford Verified User Premium Member 3y

Many thanks for bringing this old cocktail to my attention, I've added dry vermouth and changed the name back to what it was in the 1990s (then without the benefit of dry vermouth).

Sherri Rita 4y

This truly benefits from a couple or few dashes of chocolate bitters in my opinion. Provides a needed depth and balance (for me, anyway). Also wondering if orange bitters might be an interesting variation, like a chocolate orange. Definitely in my dessert cocktail rotation now.