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Carajillo Cloud

Complex and sippable with natural flavor and body, our signature flavors are defined by oaky hints of vanilla and warm spice, followed by a velvety smooth finish.

Carajillo Cloud

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.

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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

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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.

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*Custard Foam

4 egg yolks

2 cups Whole Milk

1 cup Sugar

1 Vanilla Bean  

ISI Siphon (Cream whipper canister)

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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.

YOU MAY ALSO LIKE

Espresso Mootini

Calf-einated

Wheyskey Revolution

Carajillo Cloud

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.

YOU MAY ALSO LIKE

Espresso Mootini

Calf-einated

Wheyskey Revolution

MORE COCKTAILS

With a Calf-einated in hand, you don’t have to choose between coffee and a cocktail! Wheyward Spirit’s natural creaminess elevates our version of a classic espresso martini for the perfect evening pick-me-up.


Calf-einated

Wheyward Wheyskey’s notes of vanilla oak and toffee pair perfectly with a rich coffee liqueur and hints of orange and cocoa bitters. The Wheyskey Revolution is our bespoke take on the Revolver, a variation on the classic Manhattan.

Wheyskey Revolution

Whether you like it crisp and refreshing or with a bit of spice, fresh grapefruit juice is the star of the show in our two versions of the Wheyward Paloma. With just a few ingredients and a touch of bubbles, you’ll have an easy and delicious cocktail in minutes with an elevated alternative to your traditional tequila!

Wheyward Paloma

This three-ingredient mixed drink is light, crisp, and refreshing with a hint of lime and a bubbly finish.

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Ranch Water

This cocktail is not just a drink; it’s a homage to Caravaggio’s "Basket of Fruit”. Each sip is like a brushstroke, lending the rich, dark sweetness of figs with the tartness of pomegranate, all grounded by Wheyskey’s warmth. The egg white adds a smooth, painterly texture, reminiscent of the way light plays across Caravaggio’s fruits. 

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Still Life With A "Basket of Fruit" Fizz

We’re all about elevating classic cocktails to a new level, and our New Era is no exception. A bespoke and more sustainable twist on an Old Fashioned, the New Era boasts notes of orange, cherry, and spice with an earthy, oaky finish that’s perfect for sipping.

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The New Era

The charm of this cocktail is found in its straightforward blend and vibrant presentation. The Frozen Dragon Fruit Lemonade is a celebration of summer, offering a burst of color and flavor with its inclusion of red dragon fruit. As a blended drink, it’s not only refreshing but also incredibly convenient for pre-batching, perfect for serving up quickly without sacrificing the taste of Wheyward Spirit.

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Frozen Dragonfruit Lemonade

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.

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Carajillo Cloud

For a bespoke Wheyskey twist on a Paper Plane cocktail, let Magnificent’s Paper Plane sweep you off your feet! This drink is the perfect balance of fruity and citrusy with notes of rhubarb and honey.

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Magnificent's Paper Plane

see all cocktails

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