Carajillo Cloud

Ingredients and Directions

Cocktail

Directions

1. Combine Ingredients: In a shaker tin, combine the espresso, Wheyskey, Licor 43, Mr. Black and a dash of walnut bitters.

2. Reverse Shake: Shake your ingredients without ice for 20 seconds. This allows the freshly brewed espresso to release all its CO2, creating a waterfall effect when you pour you cocktail into the glass. Add ice and shake again for another 10 seconds.

3. Strain: Double strain the cocktail into a serving glass

Ingredients

• 1 oz Wheyskey
• 1/2 oz Licor 43
• 1/2 oz Mr. Black Liquor
• 1 oz Freshly Brewed Espresso
• 2 dashes Walnut Bitter
• Ice
• Custard Foam

Tips

Freshly brewed espresso is indispensable for crafting coffee cocktails, thanks to its CO2 content from the roasting of coffee beans. If an espresso machine isn’t available, a cold brew concentrate can substitute at a 1:1 ration. Although this swap means forgoing the distinctive waterfall effect, its primary role is visual, affecting presentation rather than taste.

Vanilla Custard Foam

Directions

1. Heat Milk: In saucepan, heat the milk with the vanilla bean over medium heat until it’s hot but not boiling.

2. Whis Egg Yolks and Sugar: In a separate bowl, whisk the egg yolks with sugar until the color lightens.

3. Temper Egg Yolk: Gradually add the heated milk to the egg yolk mixture, stirring constantly to temper the eggs.

4. Combine and Heat: Pour the mixture back into the saucepan. Heat while constantly whisking until the temperature reaches 75 C.

5. Cool and Load the ISI Siphon

Ingredients

• 4 Egg Yolks
• 500g Whole Milk
• 100g Sugar
• 1 Vanilla Bean

Tips

Your freezer’s vanilla ice cream secretly doubles as vanilla custard, awaiting transformation for your next Vanilla Custard Foam. By simply melting and straining any ice cream flavor, you create a smooth, versatile base suitable for a Cream Whipper.