Chocolate Espresso Martini

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A holiday toast to remember

This creamy chocolate cocktail is as festive as it is delicious.

It’s the perfect way to celebrate the season.

Chocolate Espresso Martini

A variation of the original, by Seattle cook Kathy Casey


    Cocktail Pre-Mix:

  • 1/2 cup coffee liqueur (Café Britt Liqueur is perfect, but it’s only sold in Costa Rica due to international commerce restrictions)
  • 1/2 cup Irish cream liqueur
  • 3 tablespoons chocolate sauce
  • 1/2 cup vanilla vodka
  • Chocolate Cream:

  • 1/3 cup whipping cream
  • 2 tablespoons chocolate sauce
  • Café Britt Dark-chocolate-covered espresso beans

How to make:

  • To make the pre-mix, in a small container combine the coffee liqueur, chocolate sauce and vodka. Transfer to a pretty bottle with a pour spout. The pre-mix can be made up to a week in advance if kept refrigerated.

  • To make the whipped cream, in a small bowl, combine the whipping cream and chocolate sauce and whip until very soft peaks are formed.

  • To make the cocktail, fill a cocktail shaker with ice and then add 1/4 cup of the pre-mix. Shake vigorously for 10 seconds and strain into a small martini glass. Top each cocktail with a dollop of whipped cream and garnish with chocolate-covered coffee beans.


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In this issue:

  • CEO’s Column
  •      Costa Rica - Pura Vida!

  • Holiday Greetings
  •      Season’s Greetings
          from Cafe Britt

  • Health Check
  •      Dark chocolate may reduce
         risk of heart attack

  • Factoid
  •      A very different kind of cocoa

  • Britt in the Kitchen
  •      Chocolate Espresso Martini
         A holiday toast to remember

About Pablo Vargas

Pablo Vargas is CEO at Grupo Britt.

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