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Chocolate Ginger Martini with Cayenne-spiked Chocolate Rim

chocolate-ginger-martini-2

Sometimes we just deserve a little something special. At least, that’s my motivation and it works for me. When I saw this decadent chocolate martini on Food and Style… I thought I found the holy grail of martinis. Chocolate. A bit of zesty ginger. Cayenne. What a great and unique combination of flavors. Make it for your next cocktail party and your guests won’t soon forget it. Or make it as a special drink for Father’s Day. The richness of the chocolate with a spicy rim will make Dad smile.

Chocolate Ginger Martini with Cayenne Spiked Chocolate Rim

For the chocolate rim

  • 2 oz (56g) semisweet chocolate – cut in small chunks (preferably good quality like Valrhona, Scharffenberger or Callebaut)
  • 1/8 tsp cayenne

For the martini

Step 1: Melt chocolate in a double boiler over gently simmering water, stirring constantly until smooth. Add cayenne and stir until well incorporated. Pour chocolate on a flat surface (the back of a plate or baking tray works well) and spread into an 8″ circle, about a 1/8″ thick. Let chocolate cool for 5 minutes, so that it is warm, but not hot. Press the rim of martini glass into the warm chocolate. Place glass in the freezer until set, about 10 minutes.

Cook’s note: When pressing the glass into the warm chocolate, tip and rotate the rim so as not to create a suction-cup effect. This recipe makes enough melted chocolate for two dozen chocolate-rimmed glasses. The glasses can be prepared and kept in the freezer of refrigerator up to 12 hours ahead.

Step 2: Shake vodka, liqueurs and bitters with large ice cubes until shaker is frosted, and strain into the chocolate-rimmed chilled cocktail glass. Garnish with twist of lemon and serve immediately.

Photo and recipe credit: Chef Viviane Banquet Farre of Food and Style

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