This strong gin espresso martini is a fantastic holiday dessert cocktail. Gin, kahlua, a shot of espresso and a dash of chocolate syrup for a bold, intense drink that is not overly sweet.
For more holiday cocktails, try this rosemary gimlet.
Why this is the best gin espresso martini:
- It’s a caffeine cocktail. Perfect for when you want a drink but are feeling a little tired.
- It’s the perfect drink to serve after dinner. Most cocktails are great for before dinner, with appetizers. But coffee flavored cocktails are suitable for after dinner, with dessert. Serve with a chocolate or coffee flavored cake.
- It has a dash of chocolate syrup. Most espresso martinis don’t contain chocolate — but it goes so well in this drink. It sweetens up the intense espresso and alcohol flavor and complements the rest of the ingredients perfectly.
- Gin: If you have a favorite brand of gin, use that. You do taste the alcohol in this drink— it is stronger than other gin cocktails, so make sure it is a gin you enjoy.
- Kahlua: You can replace this with another type of coffee liqueur such as Tia Maria. If you want a drink that is on the sweeter side, replace this with Baileys.
- Chocolate Simple Syrup: I use this easy, homemade chocolate simple syrup recipe that only requires 3 ingredients: cocoa powder, water and sugar. However, you can use a store bought syrup if you prefer. Just make sure to buy a chocolate syrup that is meant to be used in drinks.
If you are making your own syrup, start with the chocolate simple syrup. Heat the cocoa powder, sugar and water in a saucepan over medium heat, stirring until the sugar is fully dissolved. Remove the pan from the heat and let it cool to room temperature.
Add all the espresso, kahlua, gin and chocolate syrup to a cocktail shaker with a handful of ice. Shake well for a few seconds until the outside of the shaker is frosted. Strain and serve.
Kahlua doesn’t have to be refrigerated after opening. But it should be stored in a cool location.
- Make it decaf. If you want the taste of coffee without the caffeine, make a decaf espresso instead.
- Make a large batch of chocolate syrup. If you are planning to make these drinks often, make a large batch of the syrup and store it in an airtight jar in the fridge for up to a couple weeks.