What’s in a Chocolate Martini?
- 1 oz chocolate liqueur
- 1 oz vanilla flavored vodka
How to Make a Chocolate Martini
Chill a martini glass. Fill a cocktail shaker with shaved ice. Add ingredients and shake smoothly for 30 seconds. Strain liquid into chilled martini glass.
Optional garnish: Drizzle inside of glass with chocolate syrup, add chocolate shavings, line rim of glass with chocolate sauce, maraschino cherry, whipped cream.
Bol’s® Mozart Martini
- 1 oz. mls Bol’s® crème de cacao brown
- 1/2 oz Bol’s® Vodka
- 1 oz mls Chocolate Liqueur
- 2 oz Half & Half
Godiva® White Chocolate Martini
- 1 oz Godiva White Chocolate Liqueur
- 1 oz Vanilla Flavored Vodka
- Chocolate syrup to line glass rim
Chocolate Martini with Bailey’s® Irish Cream
- 2 oz Bailey’s Irish Cream
- 1 oz Vanilla Vodka
- ½ oz crème de cacao
Favorite Liquors for Chocolate Martinis
Godiva Chocolate Liqueur: “We start with the world’s most luxurious chocolate, then marry it with some of the world’s most enticing flavors, so every single drop of Godiva is pure indulgence.”
Bols Cacao Brown: “The finest roasted cacao beans are used to prepare Bols Creme de Cacao Brown. The cacao seeds are first broken open and then percolated. Various herbs are added to give Bols Creme de Cacao Brown its special flavour.”
Bailey’s Irish Cream: “The classic – Baileys Original Irish Cream, Irish whiskey, cream and fine spirits are woven together to create a perfect mix of flavors.”
“Godiva Chocolate Liqueur : White Chocolate & Mocha Liqueurs : Godiva.com.” Godiva chocolate, gourmet chocolate gifts and truffles at Godiva.com. N.p., n.d. Web. 1 Mar. 2011. http://www.godiva.com/beyond_chocolate/liqueur.aspx.
“Baileys.com |.” Baileys.com |. N.p., n.d. Web. 1 Mar. 2011. http://www.the-baileys-lounge.baileys.com/en-us/flavours/flavours/flavours-content/Original.aspx.
“Bols Cocktails.com: The best professional bartender.” Bols Cocktails.com: The best professional bartender. N.p., n.d. Web. 1 Mar. 2011. http://www.bolscocktails.com/bols-liqueur-range-detail.asp?ingredient_id=28.