With the Espresso Mootini, you can have your dessert and drink it too! Our velvety smooth spirit plays alongside bold flavors of coffee and amaro, all topped off with decadent salted vanilla cream for a rich and creamy treat.
1 1/2 oz Espresso Bean Infused Wheyward Spirit
1/2 oz Amaro (We like Averna)
1 1/2 oz cold brew or chilled espresso
1/2 oz simple syrup
Garnish: Salted Vanilla Top Cream and 3 coffee beans
Combine Wheyward Spirit, Amaro, coffee, and simple syrup into a cocktail shaker. Fill with ice and shake vigorously. Strain into a coupe glass. Gently spoon a dollop of the Salted Vanilla Top Cream over the top of the drink. Garnish with coffee beans.
Espresso Bean Infused Wheyward Spirit
Makes 12 ounces
1 1/2 cups (1/2 bottle) Wheyward Spirit
3 Tbsp. dark roast coffee beans
Place ingredients into a jar. Seal lid and shake. Let infuse at room temperature for at least 10 days before using, (shake jar occasionally). Store at room temperature for up to 60 days.
Salted Vanilla Top Cream
Makes about 12 ounces
3 Tbsp. (packed) brown sugar
2 Tbsp. warm water
1/2 tsp. Kosher salt
1 Tbsp. sour cream
1/2 cup heavy whipping cream
1/4 tsp. vanilla extract
Mix the brown sugar, water and salt together in a bowl until dissolved. Then whisk in the sour cream. Add the whipping cream and vanilla and whip until very loose whip cream consistency (the goal is to have it “spoonable”). Place in a container and store refrigerated for up to 3 days. Re-whisk a little if needed before using.
With the Espresso Mootini, you can have your dessert and drink it too! Our velvety smooth spirit plays alongside bold flavors of coffee and amaro, all topped off with decadent salted vanilla cream for a rich and creamy treat.
1 1/2 oz Espresso Bean Infused Wheyward Spirit
1/2 oz Amaro (We like Averna)
1 1/2 oz cold brew or chilled espresso
1/2 oz simple syrup
Garnish: Salted Vanilla Top Cream and 3 coffee beans
Combine Wheyward Spirit, Amaro, coffee, and simple syrup into a cocktail shaker. Fill with ice and shake vigorously. Strain into a coupe glass. Gently spoon a dollop of the Salted Vanilla Top Cream over the top of the drink. Garnish with coffee beans.
Espresso Bean Infused Wheyward Spirit
Makes 12 ounces
1 1/2 cups (1/2 bottle) Wheyward Spirit
3 Tbsp. dark roast coffee beans
Place ingredients into a jar. Seal lid and shake. Let infuse at room temperature for at least 10 days before using, (shake jar occasionally). Store at room temperature for up to 60 days.
Salted Vanilla Top Cream
Makes about 12 ounces
3 Tbsp. (packed) brown sugar
2 Tbsp. warm water
1/2 tsp. Kosher salt
1 Tbsp. sour cream
1/2 cup heavy whipping cream
1/4 tsp. vanilla extract
Mix the brown sugar, water and salt together in a bowl until dissolved. Then whisk in the sour cream. Add the whipping cream and vanilla and whip until very loose whip cream consistency (the goal is to have it “spoonable”). Place in a container and store refrigerated for up to 3 days. Re-whisk a little if needed before using.
Our Ruby Milk Punch is just as much a journey in food science as it is mixology! This pre-batched and incredibly flavorful punch can be stored for weeks and quickly served for large groups. It is a beautiful color with a fruity brightness and complex tea undertones rounded out by a silky smoothness.
