El Chocolate Cuarenta y Tres Espresso Martini


United States of America

Hi, my name’s Cameron and I live in the beautiful town of Prescott, Arizona. I’m a bartender at a members-only speakeasy that specializes in craft cocktails. I love coming up with new cocktails!


  • 22 Ml. Licor 43 Original
  • 30 Ml. 1 Shot of Fresh Espresso
  • 22 Ml. Vanilla Vodka
  • 22 Ml. Dark Crème de Cacao (Preferably Mozart Dark or Tempus Fugit Creme de Cacao)
  • 22 Ml. Coffee Rum (Preferably Koloa brand Coffee Rum)
  • 15 Ml. Heavy Cream
  • 2 Dashes 2 Dashes Chocolate Bitters (Optional)
  • 2 Dashes 2 Dashes Espresso or Coffee Bitters (Optional)
  • 1 Ml. Chocolate syrup drizzle and Dark Chocolate (65 Percent Cacao or higher) Flake Garnish


Cocktail Preparation
  • Chill Martini Glass by filing it with ice and setting it to the side while you make the cocktail
  • Add all ingredients into Boston Shaker and fill with ice
  • Shake with ice for 15 Seconds
  • Separate Shakers and strain contents into the empty shaker and discard ice
  • Put Boston Shaker back together and shake vigorously for 20 seconds, then set shaker aside
  • Dump ice from Martini Glass and drizzle chocolate syrup in crisscross pattern in glass
  • Separate Boston Shaker and double strain contents into chocolate drizzled chilled martini glass
  • Drizzle chocolate syrup over cocktail in crisscross pattern and grate a dark chocolate bar over the top for a garnish
Coffee Preparation
  • Single Origin, washed, Columbian Coffee Espresso (light-medium roast)

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