I was inspired by my favorite coffee drink, the Cà Phê Trứng. It is a strong Vietnamese coffee with a whipped egg yolk foam. I think the spice of Licor 43 pairs perfectly.

Cocktail Inspiration

Vietnamese Egg Coffee and Rum Swizzles

Ingredients

• 30 Ml. Licor 43 Original
• 45 Ml. Dark Rum
• 15 Ml. Borghetti Espresso Liqueur
• 8 Ml. Bitter Truth Golden Falernum
• 30 Ml. Fresh Pineapple Juice
• 2 Dashes Cacao Bitters
• 30 Ml. Fresh Espresso
• 8 Ml. Sweetened Condensed Milk (for the cocktail base)
• 30 Ml. Pasture Raised Egg Yolk
• 8 Ml. Sweetened Condensed Milk (for the foam)

Method

Cocktail Preparation

• Add your Dark Rum, Falernum, Coffee Liqueur, Licor 43, Pineapple Juice, Cacao Bitters to a tall glass.
• Add pebble ice to fill and swizzle with a swizzle stick or bar spoon until thoroughly combined
• Pour your fresh brewed espresso over top of the cocktail to create the first visual layer
• With an electric hand whisk, whisk together your condensed milk and egg yolk until light yellow and fluffy. Add to the top of the cocktail to create the final layer.
• Garnish with Pineapple Fronds, Grated nutmeg, and 3 Espresso beans

Coffee Preparation

• Brew your fresh espresso