Liquid Gold


United States of America

A buddy of mines showed me how to make Vietnamese coffee a few years back. I’ve incorporated it into my cuban coffee and I have created a flip styled cocktail for this challenge.


  • 15 Ml. Licor 43 Original
  • 15 Ml. Nux Alpina Walnut Liqueur
  • 30 Ml. Cuban colada
  • 30 Ml. cumbé premium aguardiente
  • 1 Ml. Egg Yolk
  • 6 Drops Truffle oil


Cocktail Preparation
  • Crack an egg and separate the egg white from the yolk.
  • Add all ingredients to the tin and dry shake.
  • Hardshake double strain into chilled coupe glass.
  • Garnish with 6 drops of truffle oil
Coffee Preparation
  • Pack a stove top Espresso maker with water and Pilon Espresso.
  • Pour 40 ml of granulated sugar into cup
  • Brew coffee on high heat.
  • Pour the first 10 ml of coffee over the sugar and beat until frothy
  • Add rest of coffee and stir until sugar is dissolved
  • Foam will have been created on the top of the colada

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