By Joanna O’Boyle
Espresso martinis are rumored to have been invented in London by bartender Dick Bradsell for supermodel Kate Moss in the early 80’s, when she asked if he’d please make something that would “wake (her) up then f—k (her) up.”
This futuristic update to what thereafter became a caffeinated bar classic swaps the booze for cannabis, playing with the new possibilities of cocktail ingredients in this almost-post-reefer-madness era. We’re not out of the woods just yet everywhere, but if you’re over 21 years old, you can go to legal pot stores in California and buy high-quality, precisely dosed THC-infused chocolates, should you wish. Not only that, but the options can be downright phenomenal. Satori Dark Chocolate Bars make for an ideal pick, having just the right amount of THC in artisanally-crafted chocolate, they're perfect for making your own foolproof and fabulous New Year’s Eve drinks.
Simple and delicious, make this celebratory beverage your own with the basics in mind. Espresso would work best, but without an espresso machine, brew a double-strength french press instead. A moka pot would also work well for making a strong shot of coffee, if you happen to have one handy. Espresso, Satori Cannabis-Infused Dark Chocolate, chocolate almond milk, and ice are the base elements, but feel free to add a simple syrup to the mix if you like things on the sweeter side, or blend with frozen fruits instead of ice for a creamier, more milkshake-like texture. Indulgent coffee and chocolate and cannabis cocktails await! Let’s get to it:
Adapted from Dick Bradsell’s Vodka Espresso Cocktail Recipe
Ingredients for Coconut Cream Whipped Topping (for garnish):
• 1 can of full-fat coconut milk (coconut milk in a carton or a “light” canned coconut milk won’t do the trick)
• 1/2 cup powdered sugar
Ingredients Per Mocktail:
• 1 piece 10 mg THC Satori Dark Chocolate Chocolate bar (9 scored pieces per bar)
• Shot of espresso (or strongly brewed espresso, 1.5 oz)
• 1/2 cup Chocolate Almond Milk (or favorite dairy-free milk)
• 1/8 tsp vanilla extract Pinch of salt Chocolate Syrup (to rim glass)
• Shaved chocolate (to rim glass and for garnish)
• IF BLENDED: (recommended): 1 frozen banana and 1 standard ice cube
• IF SHAKEN: 3 standard ice cubes (plus extra ice for shaking)
Let full-fat coconut cream chill in the fridge overnight. Chill mixing bowl and beaters in the freezer for 10 minutes before adding the solidified part of the coconut cream to the bowl. Add 1/2 cup powdered sugar to the coconut cream.
Beat with a hand mixer on low until whipped peaks form. Set aside.
Chill a martini glass in the freezer while completing the next few steps, so it’ll be frosty when you’re ready to serve. Pull a shot of espresso, or brew a double-strength french press (or use what you have available to make a strong 1.5 oz shot of coffee).
If making a French press, let the water cool for 4 minutes after it boils before adding it to the beans, so you don’t scald the beans.
Using half the amount of water, let the coffee steep for 4 minutes before plunging the press.
Measure out 1.5 oz of hot coffee. Place the piece of Satori Dark Chocolate in a glass, and pour the shot of hot espresso over the chocolate. Whisk until melted completely and the chocolate is uniformly incorporated. Add espresso and chocolate mix to the almond milk. Mix in the vanilla and the pinch of salt.
Not-blended version: If not making a blended beverage, fill a cocktail shaker fully with ice. Add all the liquids, seal tightly and shake vigorously for 20-30 seconds. Strain when pouring.
If blending (recommended): Add liquids, ice cube, and the frozen banana to a single-serve blender. Pulse until smoothly blended.
Rim chilled martini glass with chocolate syrup and chocolate shavings, then pour the blended or shaken drink into the glass.
Garnish with the fresh coconut whipped cream, chocolate shavings, and espresso beans.