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Chocolate-Ginger Martini With Cayenne-Spiked Rim

Staff Writer
Chocolate-Ginger Martini with Cayenne-Spiked Rim
Chocolate-Ginger Martini with Cayenne-Spiked Rim
Viviane Bauquet Farre

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.

1 drink


For the chocolate rim

  • 2 Ounces semi-sweet chocolate, cut into small chunks
  • 1/8 Teaspoon cayenne

For the martini

  • 1 1/2 Ounce vodka
  • 1 Ounce Godiva original chocolate liqueur
  • 1/2 Ounce Domaine de Canton ginger liqueur
  • 2 dashes lemon bitters
  • Ice
  • Lemon twist, garnish


For the chocolate rim

Melt chocolate in a double boiler over gently simmering water, stirring constantly until smooth. Add cayenne and stir until well incorporated. Pour chocolate on a flat surface (the back of a plate or baking tray works well) and spread into an 8-inch circle, about a 1/8-inch thick. Let chocolate cool for 5 minutes, so that it is warm, but not hot. Press the rim of martini glass into the warm chocolate. Place glass in the freezer until set, about 10 minutes.

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.

For the martini

Shake vodka, liqueurs, and bitters with large ice cubes until shaker is frosted, and strain into the chocolate-rimmed chilled cocktail glass. Garnish with twist of lemon and serve immediately.

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.