I am a pharmacist turned bartender who traveled to pursue the world of culinary and mixology. Coffee fueled my adventures, and I love learning how different cultures and climates influence flavors.

Cocktail Inspiration

Inspired by the 1940s Vietnamese egg coffee that was born out of milk scarcity in Hanoi-Vietnam

Ingredients

• 30 Ml. Licor 43 Original
• 20 Ml. Spanish Amontillado Sherry(Don Benigno)
• 15 Ml. Orange Marmalade
• 80 Ml. French Pressed Dark Roast Hanoi Robusta Coffee
• 10 Ml. 1 Medium Pasteurized Egg Yolk

Method

Cocktail Preparation

• Combine all ingredients into Shaker Tin with a whisk ball and dry shake for 20 seconds.
• Once frothed, add ice to the mixture then wet shake for 15 seconds to chill and dilute.
• Double strain into a chilled 8oz Goblet cocktail glass with 2inch cubed and etched ice.
• Garnish with a mix of grated nutmeg and unsweetened cocoa powder and circle shaped orange peel.

Coffee Preparation

• Measure and grind 64g of Dark Roast Hanoi Robusta Coffee Beans to Medium Coarse.
• Combine the ground coffee and 600ml of Hot filtered Water (90.5 degrees Celsius or 195 degrees Fahrenheit into a 1L French Press.
• Stir the mixture and let it brew for 4 minutes
• Add the Lid on the top and press it down slowly to brew and filter.
• Double strain into a mixing glass and let it cool to room temperature.