

Some chocolate cocktails, and by that I mean cocktails that mention the term "Chocolate" in their names, are only slightly chocolate.
What I mean by this is that instead of using a chocolate spirit or other reagent as a main ingredient, they can use it as a modifier that complements the base recipe of the drink in such a way that it makes the drink something different completely!
A cocktail in this category is the Chocolate Martica, a recipe that is a chocolate variation on the Martica recipe by Death & Co. The base recipe calls for cognac, Jamaican rum, sweet vermouth, maraschino, and Angostura bitters.
Changing this recipe ever so slightly evolves this drink from base to base+chocolate. The transition requires increasing the amount of sweet vermouth by just a smidge, and swapping out Angostura bitters for Xocolatl Mole bitters.
I got this recipe from Bittermen's website, so this is the part where I'd say how well Bittermen's Xocolatl Mole bitters really distinguishes the Chocolate Martica from its predecessor...
but I used different Mole bitters entirely. Handcrafted by fellow Twitchtender, Collino12!
As it stands, this is an excellent cocktail with a lot of depth of flavor that can't even describe completely. There's fruit, and caramel, and banana peel, and bitter cocoa, with a slight boost from the maraschino. Just, a lot to unpack, but undeniably supported by the bitter chocolate and slightly spicy notes from the replacement of Mole bitters.
If you're a fan of complex cocktails with vast replayability, this is one that I would certainly recommend!
Chocolate Martica
Chocolate Martica
- 1 oz (30ml) Jamaican Rum (Appleton Estate)
- 1 oz (30ml) Cognac (Courvosier VS)
- 1 oz (30ml) Sweet Vermouth (Carpano Antica)
- .25 oz (7 ml) Maraschino Liqueur (Luxardo)
- 2 dashes Mole Bitters (Collino12's)
Method: Stir & Strain
Credits: https://www.bittermens.com/cocktails/chocolate-martica/
Guided Recipe Short: Instagram
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