With a lot of retro cocktails being deemed cool again, it seems like the Chocolate Martini might be due for a comeback. It may not be the most versatile drink – you’re pretty much only drinking one after dinner – but there is no denying that it’s delicious. I’ll happily drink my dessert, thank you very much.
One of the fun things about the Chocolate Martini is all of the potential variations. Coconut, amaretto, hazelnut, orange, caramel… if it tastes good in a chocolate dessert, it will probably taste good in a Chocolate Martini. The decadent possibilities are endless. Maybe it’s versatile after all!
For this Mexican Chocolate Martini made with Mozart Chocolate Cream Liqueur, I added a bit of cinnamon and chili powder to the classic recipe, turning it into a cold, boozy version of Mexican hot chocolate. A good chocolate liqueur is critical for a good Chocolate Martini, and since I’d happily guzzle Mozart straight from the bottle, I think it fits the bill. You’ll also need crème de cacao (I highly recommend Tempus Fugit if you can get it) and vodka (I used Koskenkorva). Tequila or mezcal could also work well in this recipe!
What would you add to a Chocolate Martini? Let me know in the comments!
Mexican Chocolate Martini
1.5 oz. Mozart Chocolate Cream Liqueur
1 oz. crème de cacao
1 oz. vodka
1/8 tsp. cinnamon
1 pinch (1/16 tsp.) cayenne
Combine all ingredients in a shaker. Shake with ice until chilled. Fine-strain into a coupe and garnish with a chili pepper if you have one.
This post was sponsored by Marussia Beverages. All opinions are my own.