Chocolate Martini Recipe

Does anyone have a good chocolate martini recipe?

I was on Maui in October and had a chocolate martini that was out of this world ...had to sample the drink multiple times to verify it was as good as I thought it was...and I've been searching for a recipe ever since.

The closest I've gotten has been a recipe for a Godiva chocolate martini but even this, as good as it is, is not as indulgent as the drink I had in Maui. I've sent the restaurant an e-mail requesting their recipe but haven't gotten much in the way of a response.

The Godiva chocolate martini for anyone interested is as follows:
1 1/2 shots Godiva chocolate liqueur
1 1/2 shots creme de cacao
1/2 shot vodka
2 1/2 shots half-and-half

Please post your recipe if you have something better.

--------------------
Tom

Tom,

Here are some recipes:
Greg Whitehead Explains Chocolate Martini Making

Sure, I had my first Chocolate Martini in Dunedin, New Zealand (South Island) in May 2002. I had challenged the bartender to make something I'd never had before, so I think it was a relatively new drink at the time. I've had several since then, but none compared to that original recipe:

Chocolate Martini

2 shots Vodka
1 shot Creme de Cacao (clear, not dark)
1/2 shot Butterscotch Schnapps

For best results, keep the Vodka in the freezer and make the drink as follows (you'll need a cocktail shaker):

1. put some ice in the glass to chill it (use a real martini glass if you can -- the stem allows you to hold the drink without warming it)

2. take the top off of the shaker, remove the cap (exposing the filter), turn it upside down and fill it with ice. put it on top of the shaker body, still upside down, so that it forms a funnel full of ice.

3. pour the ingredients over the ice. remove the top from the shaker when done.

4. dump the ice from the martini glass and pour in the mixed drink

5. enjoy!

If you have one of the cocktail shakers that goes on top of a pint glass and a separate filter, just (a) put the ice in the shaker, (b) pour in the ingredients, (c) attach the filter, (d) pour out the mixed drink. Don't shake or you'll get fragments of ice in the drink -- not a problem with a regular martini or a cosmopolitan, but I think it detracts from the chocolate martini.

-Greg

Alternatively, 6 Chocolate Martini Recipes

Another Chocolate Martini theme variation

Rob Chirico's Chocolate Martini

Chocolate Martini Recipe from Epicurean

Jim Coleman's Chocolate Martini Recipe

Robert Bowldy's Chocolate Martini Recipe


Enjoy,

Richard

Tom.

I no longer subscribe to Bon Appetit (couldn't bear to throw any issues out, and they were taking over my kitchen), but they used to have a feature where readers wrote to the magazine asking for recipes from restaurants/resorts they had visited. I think if B.A. contacts the establishment, they are tickled that they will get such great PR by having a recipe featured in the magazine. Worth a try?

I have been trying to duplicate a receipe for a chocolate martini that I had when in Welches, Oregan. I can't seem to figure out what really was in it. The drink was dark chocolate colored, but clear. I bought creme da Cocoa, but it is not clear. I can't remember what else it had besides vodka.

PS: I'll just have to stick to the homemade bailey's until I get this one straight!

More info about those elusive ingredients...

Creme de cacao
Creme de Cacao is a sweet alcoholic liqueur flavored primarily by the cocoa bean and the vanilla bean. It is normally made as a clear light syrup, however it is also available in a dark (caramel)-colored syrup, known as Dark Creme de Cacao.

The alcoholic content of this liqueur can vary, but 20–25%ABV (40–50 proof) is common. Many lovers of a Chocolate Martini prefer to use the clear Creme de cacoa.


Tom, perhaps your elusive Chocolate Martini drink had Vermeer Dutch Chocolate Cream Liqueur in it.

Vermeer Dutch Chocolate Cream Liqueur
Vermeer Dutch Chocolate Cream Liqueur is a sweet-tasting liqueur made of Dutch chocolate, cream and vodka. It was created by Maurice Kanbar, the inventor of SKYY vodka.

Vermeer can be consumed with ice on the rocks, and it can be mixed in a chocolate martini cocktail or added to coffee or hot chocolate. It can also help create sauces for various types of food products such as ice cream.

Vermeer is 34 alcoholic proof (17% alcohol by volume) and is available in 700ml (EU), 750ml (US) and 50ml bottle sizes within a signature bottle labelled with an image of Johannes Vermeer's Girl with a Pearl Earring.


Signature cocktail recipes
Chocolate Martini: Shake 2 oz of Chocolate Cream Liqueur and 1 oz of vodka with shaved chocolate. Garnish with cocoa bean or stemmed cherry. Add half-and-half or milk for a Chocolate Dream Martini.
Verteaser: Combine a 50ml measure of Vermeer Dutch Chocolate Cream Liqueur®, a shot of SKYY® vodka and two crushed Maltesers®. Shake with ice and then serve in chilled martini glass, sprinkle 1 crushed Malteser® over the surface and serve.
Chocolate Hazelnut: Combine 2 oz of Chocolate Cream Liqueur with 1 oz of Frangelico. Serve on the rocks, garnish with an Orange wedge.
Café Cream: Add 1.5 oz of Chocolate Cream Liqueur to 1 cup fresh, hot coffee. Top with whipped cream and shaved chocolate. As an alternative, use in iced coffee.
Frozen Mudslide: Combine 1 oz of Chocolate Cream Liqueur with 1 oz of vodka and 1 oz of Kahlúa. Blend with ice until smooth and serve in a tall, chilled glass.

Awards
Vermeer has won several awards including a Gold Medal from the San Francisco World Spirits Competition and the Best of Show Gold Medal at the American Tasting Institute’s Chef’s Grand Tasting, Ebony Magazine, a popular magazine among blacks, has also rated it #1.


Richard

I've made mine with this simple recipe:

3 oz Absolut vanilla flavored vodka (or another vanilla vodka)
2 oz godiva liquor

pour over ice, strain, garnish

I bought Chocolate flavored vodka. Yummy!!