Justin Byxbe, mixologist and a founding partner of Market Street Steakhouse, said what makes the Chocolate Martini popular – with women in particular – is the cocktail’s rationalization appeal.
It’s not exactly a serious drink, Byxbe says. But it’s not a full-on chocolate dessert, either.
Think of the chocolate martini as a chocolate compromise: It satisfies the need for dessert and something sweet, but it’s not as heavy as a slice of chocolate cake.
“It quenches your appetite,” he says with a sly smile.
This drink is just one more piece of evidence that I’m totally out of it. I’d never heard of a chocolate martini until Justin told me. Heck, I’m barely familiar with a martini martini. I wonder what else I’m missing out on?
But apparently, lots of people know and love Chocolate Martinis, which is why they’re a big hit at Market Street.
Byxbe said the trick to making his Chocolate Martini is to think in terms of ratios, not exact measurements. Also, he cautioned us to go easy on the shaking because too much contact with the ice will make the drink watery. Like water for chocolate?
Something like that.
Justin’s Chocolate Martini
1 part Kahlua 1 part Bailey’s 2 parts vanilla vodka 1 splash (for fun) Buttershots rum Hershey’s syrup or Godiva white or dark chocolate liqueur to swirl inside glassDip the rim of the glass in cocoa powder.
Place everything except the chocolate syrup inside a shaker with some ice.
Shake vigorously and quickly (but not too long, or the ice will melt and dilute the drink).
Strain the liquid from the ice.
In a thin stream swirl the chocolate syrup (or Godiva chocolate – white or dark) in the glass.
Pour the contents of the shaker into the glass.
Garnish with a little more chocolate syrup on the drink’s surface.
