If the prospect of late-night caffeine has ever deterred you from enjoying an espresso martini, the Miami steakhouse Toro Toro might have the perfect solution: the “hot chocotini,” which combines kahlúa, half-and-half, chocolate syrup, and chocolate bitters to nod to the flavor of Cuban espresso, minus the jolt. Though the drink isn’t actually served warm, it earns its name—and a place at your next holiday cocktail hour—from its garnish of toasted marshmallow.
Recipe
The Hot Chocotini: An Espresso-Inspired Martini, Minus the Espresso
The perfect nightcap for cold winter nights
Photo: Eduardo Hernández Mendoza
Ingredients
Chocotini (Yields: 1 drink)
½ oz. Tanteo tequila
1 oz. Corazon tequila (or substitute the tequila blend for 1½ oz. of any silver tequila of your choice)
1 oz. chocolate syrup
½ oz. kahlúa
½ oz. half-and-half
½ oz. simple syrup
3 dash Aztec Chocolate Bitters
Garnish: shaved chocolate, toasted marshmallow
Preparation
Add all ingredients, except for the garnishes, into a shaker with ice and shake well.
Strain into a coupe glass and garnish with shaved chocolate and a toasted marshmallow.
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