Chocolate Espresso Martini Recipe

Few drinks have staged a comeback quite like the Espresso Martini. Veteran bartender Dick Bradsell is credited with inventing the drink — originally called the Vodka Espresso — at Soho Brasserie in London in the late 1980s for a young model who wanted a cocktail that would also wake her up. Over the next several years, he tweaked the recipe in search of the ultimate dessert drink. Today, the Espresso Martini is one of the most beloved cocktails in the world.

This version doubles down on dessert vibes with the classic combination of coffee and chocolate. Built on a base of vodka, coffee liqueur, and fresh espresso, it leans into rich mocha flavors with a drizzle of chocolate syrup and a splash of whole milk for creaminess. Served in a chilled coupe with a chocolate-syrup rim, a dusting of cocoa powder, and a sprinkle of chocolate curls, it’s an impressive bar-style drink that’s easy to pull off at home. It’s perfect for when you want your after-dinner coffee and nightcap in one glass.

High-quality, freshly brewed espresso is non-negotiable here. It adds roasty depth and the bitter edge needed to balance the sweetness of the chocolate syrup and coffee liqueur. If caffè espresso liqueur isn’t already on your bar cart, this recipe is a smart excuse to add it; it amps up the coffee profile and keeps the drink from skewing too sugary.

What is caffè espresso liqueur?

Caffè espresso liqueur is made with real Italian espresso plus alcohol, sugar, and water. Because it uses less sugar and real espresso rather than brewed coffee or coffee extract, it has a more robust coffee intensity than standard coffee liqueur.

In this riff on an Espresso Martini, the coffee flavor is amplified with a touch of bitterness that contrasts with the sweetness of the chocolate, highlighting its chocolatey notes. Find brands like Caffè Borghetti Espresso Liqueur or Galliano Espresso Italian Liqueur at most liquor stores or online. 

Can you batch this cocktail?

You can easily batch this cocktail ahead for a crowd. Scale the recipe to match your guest count, then combine the vodka, coffee liqueur, fresh espresso, espresso liqueur, and chocolate syrup in a pitcher, stirring until the syrup is fully incorporated. Cover and refrigerate until needed. When ready to serve, shake individual portions with ice for optimal froth. Just before serving, rim coupe glasses with additional chocolate syrup and garnish with cocoa powder and chocolate curls.

Notes from the Food & Wine Test Kitchen

• Chill the serving glass for at least 15 minutes before pouring to keep the drink cold longer and preserve its creamy texture.
• Use freshly brewed espresso and allow it to cool slightly before shaking; hot espresso can melt the ice too quickly, watering down the drink. Shake vigorously for a full 30 seconds to achieve the signature frothy top.
• Substitute coffee liqueur with cold brew concentrate and a splash of simple syrup for a lower-alcohol version

This recipe was developed by Renu Dhar; the text was written by Andee Gosnell.