Italian Chocolate Martini
How do you prefer to finish a meal? I love a decadent chocolate dessert with a french press coffee, cappucino or espresso. If not that, then a sweet liqueur to sip alongside the coffee is a close second.
Liquid desserts are en vogue and chocolate martinis or espresso martinis lead the lists. These are vodka based cocktails that individually fail to satisfy my cravings for chocolate aaaand coffee. That’s why an Italian chocolate martini is right up my alley.
The Chocolate Flavor – Without the Chocolate
Neither the amaro averna siciliano nor the kahlua contain chocolate, but the combination with espresso fool the taste buds. It’s a frothy, deeply and richly flavored testament to coffee and chocolate, garnished with three roasted beans nestled in the foam.
The garnish must be no fewer and no more than exactly three roasted beans. Why? The story begins with ancient Etruscans, sambuca and Italians. Mid-century Italians enjoyed throwing beans into their friends sambuca, claiming it was a fly. Ordering sambuca “con la mosca” meant garnished with coffee beans and from there the question was how many?
The answer lies in the roots of Christianity and Catholicism where the number three carries significant meaning. The Holy Trinity is but one example and along with it the three blessings. Each bean represents Health, Wealth and Happiness. I’ll take all three please!
- 1 oz chilled espresso
- 1–1/2 oz Amaro Averna Siciliano
- 1/2 oz Kahlua
- 3 roasted coffee beans – garnish
- Chocolate covered beans on the side
- Chill a Nick & Nora or coupe glass in the fridge
- Brew and chill your espresso in the refrigerator, or with a quick pour over ice and immediately strain to prevent dilution and discard the ice
- Fill a shaker with all the ingredients and shake without ice for a full minute to foam the espresso
- Add some ice, just enough to chill the cocktail well and shake vigorously to chill your drink
- Strain into a chilled glass and garnish with three roasted beans
No Espresso Machine – No Problem
Buy hot shots of espresso at your favorite coffee shop and chill them in your refrigerator until ready to use!
The dry shake before the iced shake is the key to creating maximum foam.