UMAMI MARTINI MOCKTAIL 🍄🍅
A savory, sophisticated, and cannabis-infused non-alcoholic martini that redefines the cocktail experience. This drink leans into the "fifth taste" using a clear tomato consommé base, earthy mushroom depth, and a dash of saltiness. Infused with cannabis elixir, it offers a grounded, meditative experience with a complex, broth-like elegance.
RECIPE INFO:
Category: Beverage / Mocktail
Difficulty: Medium
Prep Time: 15 minutes (plus consommé straining)
Total Time: 15 minutes
Servings: 2
THC per serving: Approximately 10mg THC per serving
TERPENE PAIRING:
Best paired with strains high in Beta-Caryophyllene or Humulene. Caryophyllene provides a peppery, woodsy backbone that matches the savory profile, while Humulene enhances the earthy, forest-floor notes of the mushroom and celery.
DOSAGE INFORMATION:
Each serving contains approximately 10mg THC. This is a moderate dose. Adjust based on your personal tolerance and the potency of your elixir.
PLEASE CONSUME RESPONSIBLY AND START LOW, GO SLOW!
Keep out of reach of children and pets. Effects may take 30-90 minutes to onset. Wait at least 2 hours before considering additional consumption. Do not drive or operate machinery.
INGREDIENTS:
* 20mg THC total cannabis-infused elixir
* 6 oz Tomato consommé (chilled and clear)
* 1/2 tsp Mushroom garum or high-quality tamari/soy sauce
* 4 dashes Celery bitters (non-alcoholic)
* 1/2 oz Dry white verjus (to mimic dry vermouth)
* Fresh ice
* Garnish: A single cocktail onion or a dehydrated shiitake mushroom slice
INSTRUCTIONS:
* Chill two martini or coupe glasses in the freezer for at least 10 minutes.
* In a mixing glass, combine the chilled tomato consommé, mushroom garum (or soy sauce), and dry verjus.
* Add the cannabis elixir (20mg total) and the celery bitters.
* Fill the mixing glass with large ice cubes.
* Stir gently but steadily for 45 seconds. This chills the drink and achieves the perfect dilution without the aeration of shaking.
* Strain the mixture into the chilled glasses using a Julep strainer.
* Garnish with a cocktail onion for a classic look, or a dehydrated shiitake mushroom to emphasize the umami notes.
CHEF TIPS:
The Consommé: To make a quick tomato consommé, blend fresh tomatoes with a pinch of salt, then hang the pulp in a cheesecloth over a bowl in the fridge overnight. The clear liquid that drips through is your "liquid gold."
Salt Balance: Because mushroom garum and soy sauce vary in saltiness, taste your mix before adding the elixir. You want it savory, not salty like soup.
Temperature: This drink must be served bone-chillingly cold to appreciate the delicate botanical layers of the cannabis and celery.
Serve immediately. Enjoy the Umami Martini responsibly 🍄🍅