Martini is made with vodka. It so happened that when we made this drink, we were out of vodka. Speedy substituted gin so we couldn’t really call it dark chocolate martini. Ergo, the insertion of a la. It’s a strong drink but would probably taste less strong (though not less potent) if vodka had been used. Despite the really strong taste, the drink was good — warming and, despite the fancy name, uncomplicated.
There are several ways to mix dark chocolate martini — from the so-called healthy version to the really over-the-top complicated. I chose neither — the recipe with only two ingredients sounded more practical. After all, it was just an experiment.
This a la dark chocolate martini was among the drinks that Speedy prepared last Saturday when we entertained some guests at home. Like I mentioned earlier, there are only two ingredients — gin (vodka, originally) and crème de cacao. For those unfamiliar with crème de cacao, it is a kind of chocolate liqueur (not chocolate liquor which is totally different). You can buy crème de cacao in bottles at wine stores. Or you can make your own by mixing together chocolate extract, vanilla extract, vodka and simple syrup in the proportions that you prefer. Chocolate extract and vanilla extract are available in the baking section of groceries and supermarkets.
- 1 part gin (vodka, if you’d rather follow the recipe from which this one was adapted)
- 1 part crème de cacao
- Okay, so, there are only two steps in this recipe — pouring and shaking.
- Pour the gin (or vodka) and crème de cacao into a shaker half-filled with ice. Shake.
- Strain and pour into martini glasses. Serve very cold.