XXXpresso (aka Mocha Truffle)

XXXpresso/Mocha Truffle

Joel and I had a fun little get-away not too long ago; a long weekend in New York City. We stayed with our friends Kelly and Mo, expat San Franciscans who have moved to Brooklyn. We went to the opera, the Park Slope farmers' market, out to eat, had a pilgrimage to the famous Park Slope food co-op, and just generally lived it up. Naturally, I brought them some Artemesia liqueurs, bubble-wrapped in my checked luggage. Among them: espresso and chocolate. Both are truly delicious on their own; the espresso is made with the earthy, medium roast organic Costa Rican coffee from Rio Coyote. The chocolate is some crazy stuff; it's made with organic rum, organic cacao nibs, and organic vanilla beans - no sugar at all.  One night after a fabulous meal out, we were all sitting in Kelly and Mo's gorgeous arts and crafts living room overlooking Prospect Park, sampling the wares, when I had a sudden flash of inspiration; mix the espresso with the chocolate liqueur and throw in some of the half and half that was in their fridge...... oh, yeah! All I needed to do now was work out the proportions....

Fast forward...... having worked out the right ratios for the cocktail, I was preparing for my December tasting party and trying to figure out a good name for it. Lacking a better one, I called it "Mocha Truffle."  My foodie friend Ondine missed the party, and when I was describing the cocktail to her a few days later, she about melted on the spot - "sounds like an x-rated black Russian!" she said. Too bad it was only 10:00 in the morning.....

Obviously, there was a way better name in there somewhere.... and here it is: The XXXpresso.  Yum. Yum. Yum.

XXXpresso (aka Mocha Truffle)

1 ounce Artemesia Chocolate liqueur
1 ounce Artemesia Espresso liqueur
1 ounce organic half and half or light cream
1/2 ounce organic vodka

Serve on the rocks.