Boy, I must be bored today! One more fun thing to do with your espresso is make a nice cocktail out of it. I made a mistake with mine by shaking Bailey’s Irish Cream in it, and it made a hell of a foamy mess, but it still tasted good. Substitute the Bailey’s for a chocolate liquor and you’ll be in like Flynn. I give the recipe below with 1 ounce for each component, but you can make it in a larger “batch” as long as you keep the proportions correct. I guess you could call this a Chocolate Espresso Martini.

What you need:

  • Chocolate liquor
  • Half and half or milk (half and half is better)
  • Freshly brewed espresso
  • Vanilla vodka
  • Simple syrup (make it by completely dissolving 2 parts sugar in one part water over the stove)
  • Cocoa powder
  • Ice
  • Cocktail shaker

What you do:

  • Make your simple syrup. I guess it keeps for a week or two, although I’ve never really made and stored it.
  • Pull a good sized shot of espresso (I use a double) and set it aside. 1-2 ounces is good. Try to use about as much espresso as you do each of the liquors (so, if you use 2 ounces of espresso, use 2 ounces of each of the other components… if you use 1, then use 1 for everything, get it?)
  • Dip the rim of a martini glass in the simple syrup, then lightly press into cocoa powder (like you would salt for a margarita)
  • Fill a cocktail shaker with ice
  • Pour 1 ounce of chocolate liquor and 1 ounce of vanilla vodka in the shaker
  • Add 1 ounce of espresso to the shaker
  • Shake until the shaker is almost too cold to hold
  • Add 1 ounce of half and half and stir to mix with the shaken components
  • Strain into the prepared martini glass
  • If you really want to impress, add three espresso beans to the top like sambuca
  • Drink