In a Galaxy Far, Far, Awhey.

Recipe by Breanne Rupp


  • 1.5 oz. Harleston Green Scotch
  • 1.5 oz. Honey Cocoa Whey*
  • .5 oz. Lemon Juice
  • .5 oz. Heavy Cream
  • .25 oz. Averna
  • 3 drops Saline Solution**
  • Soda Water to top


*Honey Cocoa Whey

  • 20 oz. Whey (liquid leftover from making yogurt)
  • 10 oz. Honey
  • 5 oz. Sugar
  • 1 oz. Cocoa Powder
  • .5 oz. Malic Acid
  1. Blend all ingredients until fully dissolved. Allow foam to settle/strain off before fine straining and bottling.
  2. Keep refrigerated and use within one week for best results. Yields approx 1 liter.

**Saline Solution

  • 10 parts Water
  • 1 part Salt


To Serve:

Add all ingredients to small shaker, adding lemon juice last. Use preferred dry or reverse dry shake method. Strain into Collins glass, let rest a moment for foam to separate to the top. Pour soda water into small tin first, then down a bar spoon or straw into the glass until foam rises slightly over the top of the glass. Tap cocoa powder through basket strainer for garnish (sifting/to avoid clumps.) Serve with a straw.

Garnish: Cocoa Powder

Glassware: Tall Collins Glass

Cocktail Inspiration:

This drink was inspired first by wanting to utilize our kitchens extra by-product, whey, which they produce from making a thick, strained yogurt. I was thinking about a breakfast of champions, protein shakes (because of the Whey protein powder) but also the classic cereal and a shot of whiskey. I used the whey to make a tangy, chocolatey and slightly sweet syrup. It seemed natural to make a fizz style drink and the Harleston green pairs so well with the chocolate, citrus and salt. The whey contributes to a creamy yet frothy texture, and the cloudy idea of the “milky whey” plus other galactic puns just came naturally. “It’s out of this world.”