Chocolate Martini

So where did this drink come from?  I have found a reference to a Chocolate Martini being "invented" by Rock Hudson and Elizabeth Taylor on the set of the movie Giant in 1955.  This comes from Taylor herself who said they used vodka, Kahlua and Hershey's syrup.  Chocolate and vodka were probably used before this in some fashion but we'll assume it started to become popular in the mid-20th Century.

I know it's not really a Martini but it's popular so here's my take on it.  This Chocolate Martini will have some more depth with the addition of the Kahlua and Bailey's.  If you have a customer that really likes the chocolate part and doesn't want something too strong, use 1/2 ounce of vodka and 1 1/2 ounces of chocolate Liqueur along with the Kahlua and Bailey's.  The grated bittersweet chocolate garnish helps to balance the sweetness of the drink.

You can play a lot with the proportions and types of liqueurs used.  For instance you can leave out the Bailey's and use Licor 43 instead which has a predominant vanilla flavor but also 42 other flavor components (hence the name).  You can also raise the vodka to liqueur ratio to create a stronger, drier Chocolate Martini.

Another twist is to use white Creme de Cacao and vodka only - this will produce a clear drink more reminiscent (at least visually) of a classic gin Martini.  Creme de Cacao tends to be drier than chocolate liqueurs so this will also produce a drier cocktail.  As to the ratio it depends on your taste.  I would start with 3 to 1 vodka to Creme de Cacao.

You can get more involved with the garnish if you wish.  I'm really not one for drizzling syrup in the glass.  But you can use a Milano cookie, Ho-Ho, Ding Dong or perhaps a dusting of cinnamon in addition to the bittersweet chocolate shavings.

There are far more variations of this drink you can explore.  Let us know in the comments how you make your Chocolate Martinis.