Chocolate-ginger martini with cayenne-spiked rim

Chocolate-ginger martini with cayenne-spiked rim

Don’t think this martini is going to be syrupy-sweet! It’s off-dry – intensely flavorful, luscious and only sweet enough to be impossibly decadent.

The dark chocolate cayenne-spiked rim brings a touch of spicy heat, making you want to take each sip from a new spot on the rim (at least that’s what my husband, Marc, does eagerly every time I hand him one of these!) – and the ginger liqueur and lemon bitters make this cocktail taste as exotic as it looks.

To complete the experience, serve them with these chocolate madeleines. They too are sweetened with restraint, so the pair could even be served before dinner.

Dark chocolate

Chocolate-ginger martini with cayenne-spiked rim

serves 1
active time: 15 min

For the chocolate rim

  1. 2 oz (55 g) semisweet chocolate – cut in small chunks (preferably Callebaut, Scharffen Berger or Valhrona)
  2. 1/8 teaspoon ground cayenne

For the martini

  1. 1 1/2 oz (45 ml) vodka
  2. 1 oz (30 ml) Godiva original chocolate liqueur
  3. 1/2 oz (15 ml) Domaine de Canton ginger liqueur
  4. 2 dashes lemon bitters
  5. lemon twist as garnish

  1. Step 1: Melt the chocolate in a double boiler over gently simmering water, stirring constantly until smooth. Add the cayenne and stir until well incorporated. Pour the chocolate on a flat surface (the back of a plate or baking tray works well) and spread into an 8″ circle, about 1/8″ thick. Let the chocolate cool for 5 minutes, so that it is warm, but not hot. Press the rim of the martini glass into the warm chocolate. Place the glass in the freezer until set, about 10 minutes.
  2. 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.
  3. Step 2: Shake the vodka, liqueurs and bitters with large ice cubes until shaker is frosted, and strain into the chocolate-rimmed chilled cocktail glass. Garnish with a twist of lemon and serve immediately.

Chocolate-ginger martini with cayenne-spiked rim

cocktail, martini, chocolate, spicy

19 Comments

  1. Pingback: Cocktails – To Rim or Not to Rim and How - Dining with Angie

  2. Pingback: Cocktails – To Rim or Not to Rim and How | Peas for Two

  3. Pingback: Chocolate madeleines — food & style

  4. I’m afraid these might go down way too easy! What a tasty and delicious cocktail!

  5. Jacques Black

    wow, looks great!

  6. Another stunner, Viviane. Really love the 2nd photo.
    Have a wonderful weekend!
    Angie

  7. Amazing martini! Love the drink itself, but the spicy chocolate rim is ingenious!! Another one of those ideas that I have to try to “amaze” my friends! 🙂

  8. Looks delicious Viviane! I clicked onto the link for Marc and I see he has a big show tonight. You both have a great night and Cheers to you both! 🙂 XO

  9. Do you take requests… Dave here, guru for eRecipeCards.com

    I am in love with this rim. Not sure if I can find the ginger booze, but going to try, It all sound wonderful.

    Would you consider posting this to eRecipecards… i have a project that this would fit PERFECT For!

    Dave

  10. Pingback: Scotch fizz — food & style

  11. Hi Viviane – we just made some chocolate ginger pots de creme so your martini recipe sure caught my eye. Love the rim, and that it’s not too sweet.
    LL

  12. This sweet and spicy combo sounds wonderful!

  13. I could definatly go for one of these! love spicy.

  14. Wow, this is an amazing drink. Can’t wait to try it. Very creative!

  15. I’ve been seeing a lot of chocolates with spices like cayenne added to them recently, I love how you’ve incorporated that idea into a drink!

  16. wish i had one of these and a chocolate madeleine right now – these sound delicious! will save the recipes to try … thank you!

  17. Pingback: Chocolate madeleines — food & style

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