Carajillo Cloud

Instructions

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

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

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

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.