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Wednesday, April 30, 2008

The Tini Lounge

Chocolate Espresso Martini
by Michael Chiarello

1 lemon wedge
2 tablespoons turbinado sugar (raw sugar)
2 tablespoons finely chopped bittersweet chocolate
4 tablespoons espresso, cooled
1 1/2 ounces best vodka, chilled
1/2-ounce creme de cacao
Long lemon twist

Wipe the rim of a chilled, oversized martini glass with lemon wedge.

Pour sugar and chocolate into a saucer and mix well.

Dip glass rim in mixture and roll to thoroughly coat rim.

Over a large handful of ice in a cocktail shaker, pour espresso, vodka, and creme de cacao. Shake until frothy. Strain into prepared glass. Garnish rim with a twist and stand back.


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