Clutch MOV is partnering with DaVinci’s Italian Restaurant to kick off your weekends with Happy Hour! We’ll tempt your taste buds this week with a decadent Chocolate Martini. Believe it or not, the origin of the Chocolate Martini is tied to Hollywood actor, Rock Hudson, who starred in the film Battle Hymn which premiered at the Colony Theatre in Marietta, OH in February 1957. You don’t often hear of Hollywood premieres taking place in small cities – which is why this event is forever remembered as a historic moment for Marietta.

As the story goes, while filming Giant in Marfa, Texas, Rock Hudson and Elizabeth Taylor lived in rented houses on the same street. They became close friends and spent time together outside of filming. According to “Rock Hudson: His Story,” one evening in 1955 they invented the chocolate martini.

They both loved chocolate and drank martinis. Why not put chocolate liqueur and chocolate syrup in a vodka martini? They thought it tasted terrific and they had made a great contribution to society until they began to suffer from indigestion. “We were really just kids, we could eat and drink anything and we never needed sleep,” Rock said.

– Excerpt from Rock Hudson: His Story

We can guarantee our Chocolate Martini won’t give you indigestion – only delight!

What you’ll need:

  • 1 shot of Kahlua
  • 1 shot of Smirnoff Vanilla Vodka
  • 1 shot of Creme de Cocoa
  • 1 shot of Bailey’s Irish Cream
  • Cocktail Shaker
  • Martini Glass
  • Chocolate drizzle

First, drizzle chocolate evenly on the inside of a chilled martini glass. Then place the Kahlua, vodka, Creme de Cocoa and Bailey’s into a cocktail shaker with 4 or 5 ice cubes and shake vigorously for about 30 seconds. Pour the strained martini into the chilled glass and enjoy!

This Happy Hour is Sponsored by DaVinci’s Italian Restaurant

DaVinci’s Italian Restaurant, located in Williamstown, WV, offers world class Italian/American cuisine. Owner Chris has been at Da Vinci’s almost since the beginning. She started working for the Pettits as a server three decades ago, and rose through the ranks over the years until she was managing the entire place. “This wasn’t what I wanted to do forever—this was just a stepping stone, this was to pay my way through college,” she says. “But I loved the people—I loved the customers, I loved the employees. They’re my friends. So I never left.”
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