Pic by Anders Schopnnemann

Many people use flavoured syrups or liqueurs to add the chocolate flavour, but Paul A Young believes that only real chocolate keeps the martini’s clean crisp taste; and if you like your martini extra dry, then the chocolate does not detract.

Serves 2


For the chocolate sauce

100 g 70 per cent dark chocolate, broken into pieces

100 g golden caster sugar

For the cocktail

Cubed ice

4 x 25 ml gin or vodka

2 x 25 ml dry vermouth  

Cocoa powder, for dusting


To make the chocolate sauce, add 150 ml water, the chocolate and the sugar to a saucepan and bring to a simmer over a low heat, stirring constantly. 

Remove from the heat and allow to cool. 

Place 2 large martini glasses in the freezer for 1 hour.

Half fill a cocktail shaker with cubed ice, then add 4 measures of the chocolate sauce and the other liquids and shake well. 

Strain into the frozen glasses, dust with cocoa powder and serve.

Extract from ‘Adventures with Chocolate’ by Paul A Young, published by Kyle Books