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, the right bartender knows a chocolate Martini can be pure digestif manna. In New York City, Eamon Rockey mixes crème de cacao with vodka and nutty amontillado sherry. The unorthodox addition of the dry Spanish wine to a base of vodka balances the crème de cacao’s bittersweet flavor profile and velvety texture.