Cloud Nine

Cool, luminous, and crowned with a soft honeyed cloud.

• 2 shots freshly brewed Cloud Nine espresso
• 1 teaspoon golden honey
• ½ teaspoon pure vanilla extract
• Tiny pinch of fine sea salt
• 3 oz chilled oat milk
• 1 cup ice
• 2 tablespoons oat cream or barista-style oat milk for the foam
• 1 teaspoon honey for finishing
• Lightly toasted oat flakes for finishing

1. Stir the honey, vanilla, and sea salt into the freshly brewed espresso until completely dissolved.
2. Add the espresso mixture and half the ice to a cocktail shaker. Shake vigorously for 15–20 seconds, until chilled and beautifully aerated.
3. Fill a tall glass with fresh ice and pour in the chilled oat milk.
4. Strain the shaken espresso slowly over the oat milk.
5. Froth the oat cream until silky and pourable, then float it over the drink. Finish with a fine ribbon of honey and a restrained scattering of toasted oats.

Cloud Nine espresso is shaken into a bright golden veil and layered over cool oat milk. A silken honeyed foam and delicate toasted oats echo the blend’s soft vanilla sweetness—airy, glowing, and made for slow, luminous afternoons.

Serves: 1

Alcohol: None

Warm, creamy, and soft as morning light.

• 2 shots freshly brewed Cloud Nine espresso
• 1 teaspoon golden honey
• ½ teaspoon vanilla-bean paste
• Tiny pinch of fine sea salt
• 6 oz whole milk or barista-style oat milk
• 1 tablespoon heavy cream or oat cream
• Whisper of finely toasted oat powder for finishing

1. Stir the honey, vanilla-bean paste, and sea salt into the freshly brewed espresso until smooth.
2. Warm the milk and cream together without allowing them to boil.
3. Froth until glossy, velvety, and softly cloudlike.
4. Pour the milk slowly into the espresso, holding back the foam until the cup is nearly full.
5. Spoon the remaining vanilla cloud over the top and finish with the faintest dusting of toasted oat.

Cloud Nine espresso melts into warm vanilla cream and honeyed milk beneath a soft crown of micro foam. Delicate toasted oat lends a gentle, comforting finish—a quiet café ritual that feels like being wrapped in golden morning light.

Serves: 1

Alcohol: None

Pale gold. Silken foam. A little evening sparkle above the clouds.

• 1 shot freshly brewed Cloud Nine espresso, cooled
• 1½ oz premium vodka
• ½ oz vanilla liqueur
• ½ oz golden honey syrup
• ½ oz oat cream or heavy cream
• Tiny pinch of fine sea salt
• 1 cup ice
• 3 coffee beans and a few vanilla-bean specks for finishing

1. Chill a coupe glass.
2. Add the cooled espresso, vodka, vanilla liqueur, honey syrup, cream, sea salt, and ice to a cocktail shaker.
3. Shake vigorously for 18–20 seconds, until icy cold and crowned with dense, silken foam.
4. Double-strain into the chilled coupe.
5. Finish with three coffee beans and the lightest scattering of vanilla-bean specks.

Cloud Nine espresso is lifted with golden honey, soft vanilla, and a silken touch of cream. Shaken into a pale, luminous cocktail with an irresistible foam crown, it is elegant, gently spirited, and made for evenings that deserve to float a little longer.

Serves: 1

Alcohol: 2 oz spirits and liqueur

21+ only 

 Please enjoy responsibly.