This cocktail offers a fresh take on the classic Carajillo, blending the bold flavors of Wheyskey with rich espresso to create a drink with a deep coffee and creamy wood profile. It is crowned with a light, vanilla-forward custard foam that adds a soft, sweet contrast to the strong coffee base.
1 oz Wheyward Wheyskey
½ oz Licor 43
½ oz Mr. Black Liqueur
1 oz Freshly Brewed Espresso (or Cold Brew Concentrate)
2 dashes Walnut Bitters (We like Fee Brothers Black Walnut!)
*Custard Foam
In a shaker tin combine the espresso, Wheyskey, Licor 43, Mr. Black, and walnut bitters. Shake without ice for 20 seconds. Add ice and shake again for another 10 seconds. Double strain the cocktail into a serving glass. Top with custard foam.
*Custard Foam
4 egg yolks
2 cups Whole Milk
1 cup Sugar
1 Vanilla Bean
ISI Siphon (Cream whipper canister)
In a saucepan, heat the milk with the vanilla bean over medium heat until it’s hot but not boiling. In a separate bowl, whisk the egg yolks with sugar until the color lightens. Gradually add the heated milk to the egg yolk mixture, stirring constantly to temper the eggs. Pour the mixture back into the saucepan. Heat while constantly whisking until the temperature reaches 167 degrees F. Cool and load the ISI Siphon.
Tip: 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.
This cocktail offers a fresh take on the classic Carajillo, blending the bold flavors of Wheyskey with rich espresso to create a drink with a deep coffee and creamy wood profile. It is crowned with a light, vanilla-forward custard foam that adds a soft, sweet contrast to the strong coffee base.
1 oz Wheyward Wheyskey
½ oz Licor 43
½ oz Mr. Black Liqueur
1 oz Freshly Brewed Espresso (or Cold Brew Concentrate)
2 dashes Walnut Bitters (We like Fee Brothers Black Walnut!)
*Custard Foam
In a shaker tin combine the espresso, Wheyskey, Licor 43, Mr. Black, and walnut bitters. Shake without ice for 20 seconds. Add ice and shake again for another 10 seconds. Double strain the cocktail into a serving glass. Top with custard foam.
*Custard Foam
4 egg yolks
2 cups Whole Milk
1 cup Sugar
1 Vanilla Bean
ISI Siphon (Cream whipper canister)
In a saucepan, heat the milk with the vanilla bean over medium heat until it’s hot but not boiling. In a separate bowl, whisk the egg yolks with sugar until the color lightens. Gradually add the heated milk to the egg yolk mixture, stirring constantly to temper the eggs. Pour the mixture back into the saucepan. Heat while constantly whisking until the temperature reaches 167 degrees F. Cool and load the ISI Siphon.
Tip: 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.
