Cloud 8 Recipe

Chill a Coupette or rocks glass in the freezer for several minutes, or fill with ice water while preparing the drink.

Fill a cocktail shaker with ice.

Add 2 oz Tequila Ocho Plata, 0.75 oz Aperol, 1 oz fresh watermelon juice, 0.5 oz fresh lemon juice and 0.25 oz simple syrup to the shaker.

Shake vigorously for 12–15 seconds until well chilled and slightly diluted.

Discard ice or water from the chilled serving glass. Double-strain the cocktail into the glass over fresh ice if serving on the rocks, or without ice for a straight-up Coupette presentation.

Combine 1 oz prickly pear syrup or puree, 1 oz aquafaba, 0.25 oz fresh lemon juice, 0.25 tsp powdered sugar (if using) and 0.25 tsp soy lecithin (if using) in a tall jar or small bowl.

Using an immersion blender, blend the mixture on the surface until a stable, airy foam forms (about 20–40 seconds). If you do not have an immersion blender, whisk vigorously by hand for 1–2 minutes until foamy, though foam will be less stable.

Let the foam rest for 10–20 seconds so it stabilizes, then spoon or gently pour a generous layer (about 1–1.5 oz worth) of the foam onto the top of the poured cocktail. The foam should sit as a light cloud on the drink.

Place a thin watermelon wedge or ribbon on the foam or rim, then top with a micro mint sprig and optional dehydrated lime wheel for contrast.

Serve immediately with a short garnish pick. Instruct the guest to break through the foam to sip the cocktail beneath, enjoying the prickly pear aroma first.