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.

Ingredients

• 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

Method

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