After a day on the detachable quads over Whistler, the denizens of British Columbia’s most famous mountain would like to offer you a lift of a different kind. Fifty Two 80 Bar at Four Seasons Resort Whistler has cheekily christened its signature après pick-me-up the I Heart Whistler, and indeed there is much to love about its dreamily rich hot chocolate turbocharged with espresso, chocolate liqueur, and peppermint schnapps. The steaming concoction, like all of the six haute chocolate cocktails served at the bar, comes with a signature cookie created especially for the drink, as well as chocolate shavings and mini marshmallows. Since Fifty Two 80 first introduced its booze-infused hot chocolate menu last season, there’s been a steady clomp of boots to the bar. “It’s been going off like crazy,” says manager Joerg Tretow. “People come down from the mountain and they feel tired. That caffeine and chocolate puts some liveliness back into them.” And who doesn’t heart a little liveliness?
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I Heart Whistler
MAKES 1
1 1⁄2 oz. peppermint schnapps
1⁄2 oz. Godiva Chocolate Liqueur
1 shot hot espresso
Hot chocolate (see Four Seasons Hot Chocolate
recipe, below)
Mini marshmallows
Chocolate shavings
Add schnapps, chocolate liqueur, and espresso to an 8-ounce mug; stir to mix. Add hot chocolate to fill. Proportion should be about one-third liqueur and espresso to two-thirds hot chocolate. Garnish with marshmallows and chocolate shavings, if desired.
Four Seasons Hot Chocolate
MAKES 1
4 1⁄3 cups whole milk
1 cup sugar
1⁄2 cup cocoa powder
1 1⁄3 cup dark chocolate, shaved
Bring milk to a gentle boil. Whisk sugar and cocoa powder into milk until smooth and remove from heat. Add chocolate and whisk until completely melted. Ladle into mugs and serve immediately.
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