At some cocktail bars, a request for this kitschy dessert cocktail might raise an eyebrow, but with the return of decent crème de cacao to the market and the revival of DIY crème recipes, the right bartender knows a chocolate martini can be pure digestif manna. At Betony in New York City, Eamon Rockey mixes his housemade crème de cacao with vodka and nutty amontillado sherry. The unorthodox addition of the dry Spanish wine to a base of vodka balances his crème de cacao’s bittersweet flavor profile and velvety texture.
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