Ingredients
- cocoa powder
- powdered sugar
- caramel sauce, in a squeeze bottle with a very small tip
- chocolate sauce
- 2 oz. vanilla vodka (recommended: Stoli Vanilla)
- 2 oz. white Crème De cacao
- 2 oz. Praline New Orleans Style Pecan Liqueur or Amaretto
- crushed ice
- roasted pecan halves, for garnish
- roughly chopped chocolate squares, for garnish
Preparation
Step 1
First, sweeten the cocoa powder to your liking by mixing the cocoa and powdered sugar. Take a large martini glass and very carefully coat the rim in caramel sauce from the squeeze bottle, being careful not to let it drip too far down the sides. Then, dip the entire rim of the glass into the sweetened cocoa powder, being sure to coat all of the caramel. The desired effect is a chocolate dusted caramel rim. If available, put just a drop of chocolate syrup at the bottom of the glass for color.
For the drink, shake the vodka, crème de cacao and praline liqueur in a martini shaker with ice to chill. Fill the martini glass nearly full with crushed or shaved ice, being careful not to touch the rim. Strain the drink into the martini glass. Garnish atop the floating ice with a roasted pecan half and a small piece of chopped chocolate. I have also garnished it with a half of a Turtle candy by making an incision and hanging it on the rim of the glass. Whichever you prefer.
Also, if you prefer your martini to look chocolaty, use the dark crème de cacao.