November 21, 2025

Head in the Clouds

Head in the Clouds is bright, zesty, and delightfully unconventional, taking the refreshing spirit of mazagran coffee and giving it a modern cocktail twist. It balances lively citrus with deep coffee tones, creating a drink that feels both energising and effortlessly smooth. Created by Emma Osmond of Kitchener, ON, who has a well-known penchant for sustainability in cocktails (check her out featured in Flavour Report Edition 01 here), this serve turns a classic idea into something thoughtful, vibrant, and truly memorable.

Recipe: Emma Osmond (Kitchener, ON)
Photo: Reece Sims

Cocktail Flavor Camps

The inspiration behind this cocktail as explained by bar manager Emma Osmond, “this serve is inspired by Algerian coffee lemonade, called mazagran coffee. Traditionally equal parts coffee, and lemonade served cold.“
Head in the Clouds
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Head in the Clouds

Recipe by Emma Osmond (Kitchener, ON)Difficulty: Easy

Flavor Camps: Sour, Bittersweet

Ingredients

  • 1.5 oz Cloud House Coffee Liqueur

  • 1.0 oz White Rum

  • 1.0 oz Cold Brew Concentrate

  • 0.5 oz Demerara Sugar Syrup (1:1)

  • 1.0 oz Lemon Juice

  • Garnish: Lemon Zest

Directions

  • Add all ingredients in cocktail shaker with ice.
  • Shake until chilled and diluted.
  • Double strain into a rocks or tall glass over fresh ice.
  • Garnish.

Notes

  • *Demerara syrup (1:1)
    500g Demerara sugar
    500g hot water
    Stir to dissolve sugars