Chocolate & hazelnut martini with toasted-coconut rim
Think of this as a Nutella martini—what could be better than that? The cocktail is yummy, and the crunchy honey-coconut rim adds extra flavor and texture to this gorgeous cocktail, lifting it up to the highest level. The rim is made by brushing a small amount on honey along one side of the glass, then dipping it in unsweetened shredded coconut that has been toasted briefly in the oven. When. toasting coconut, watch very closely. It can go from lightly golden to burnt quickly. Unsweetened shredded coconut can be found at most markets.
Unsweetened shredded coconut
Hazelnut flavored liquid coffee creamer
½ fl oz
2 fl oz, without pulp
1½ fl oz
Bittersweet chocolate shavings
¼ tsp, preferably 60% cacao
- In small skillet, stir coconut over medium-high heat until toasted, about 3 minutes. Transfer to small plate and let cool. Using your fingertip, rub honey along half the rim of 1 martini glass. Dip rim in toasted coconut and press so coconut adheres
- Fill cocktail shaker with ice. Pour coffee creamer over ice. Add coconut water, then vodka. Shake until cocktail is frothy, about 30 seconds. Pour into glass and sprinkle chocolate on top.
- Serving size: 1 drink