Dreamer Recipe

Prepare glass

Chill a 10–12 oz milk bottle or similar small bottle/glass in the freezer for 5–10 minutes so the cocktail stays cool when served.

Measure rye whisky (2 oz), crème de cacao (1 oz), spice marshmallow root & honey syrup (1/2 oz), and half & half (1 oz) into a mixing tin or shaker filled with ice.

Add 2 dashes of Angostura bitters on top of the ingredients in the tin.

Dry shake (no ice) for 5 seconds to start integrating, then add ice and shake vigorously for 12–15 seconds until well chilled and slightly frothy from the half & half.

Double strain the cocktail into the chilled milk bottle, leaving about 1 inch of headspace for the vanilla milk foam.

Combine whole milk (1 oz), heavy cream (1 oz), and vanilla syrup (1/4 oz) in a tall container suitable for immersion blending. If using, add 1/4 tsp soy lecithin powder to stabilize the foam.

Use an immersion blender at the surface for 20–30 seconds until a dense, stable foam forms. Alternatively, place ingredients into a cream whipper charged with one N2O cartridge and dispense a small amount of airy foam; or vigorously whisk until thick and foamy.

Let foam rest 10–15 seconds to allow microbubbles to stabilize. Spoon or gently pour approximately 1–1.5 oz of the vanilla milk foam on top of the cocktail in the milk bottle to create a visible head that sits above the cocktail liquid.

Place one chocolate pirouette leaned against the inside lip of the milk bottle or rested across the top so it is visible and easy to remove.

Sprinkle a scant 1/4 tsp of micro cocoa powder or grate a little chocolate over the foam for aroma and visual contrast.

Serve immediately with a small straw or spoon and a note that the chocolate pirouette is edible and intended to be paired with the vanilla foam and chocolate-cacao notes of the drink.