Chocolate Martini

Eamon Rockey, Betony | New York City

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.


Serving: 1

  • 1 1/2 ounces vodka
  • 1 ounce crème de cacao
  • 1 ounce amontillado sherry

  1. Add all ingredients to a cocktail shaker.
  2. Add ice and shake until chilled.
  3. Strain into a chilled coupe or cocktail glass.