Dio Deka’s Delta Martini

Recipe courtesy Dio Deka Restaurant, Los Gatos, California. Drink developed by Julian Abbott, beverage director and managing partner. www.diodeka.com

  • 3/4 ounce Bailey's Irish Cream
  • 3/4 ounce Kahlua
  • 1/4 ounce ouzo
  • 1/2 ounce half-and-half
  • 1 ounce chocolate
  • 2 teaspoons Nescafe instant coffee
  • 2 teaspoons sugar
  • 2 ounces water

Combine Bailey’s, Kahlua, ouzo and half-and-half in an ice-filled cocktail shaker and shake well. Swirl the chocolate into a martini glass and pour in previous ingredients through a strainer. In a clean ice-filled shaker, combine Nescafe, sugar and water and shake vigorously. Spoon the coffee froth over the martini and service.

Published on July 8, 2010