I’m a Vietnamese American, and to me when I drink Licor 43 I keep thinking of flan, and I had to use eggs, thus egg coffee. I created a 3 layered cocktail (espresso foam, egg foam, then cocktail)

Cocktail Inspiration

Vietnamese egg coffee meets tiramisu

Ingredients

• 30 Ml. Licor 43 Original
• 30 Ml. Colombian (dark roast)
• 30 Ml. Toasted Pecan Bourbon
• 10 Ml. Egg foam and powered chocolate (to garnish)

Method

Cocktail Preparation

• Prep Toasted Pecan Burbon (Toast 100g Pecan over medium high heat for about 7 minutes, grind until fine (but not a paste), and sous vide infusion with 350 ml burbon for 2.5 hrs at 145 degrees F)
• Once Pecan Bourbon has finished infusion, strain with a double fine mesh strainer (or coffee filter), and chill
• Prep the egg foam garnish (one egg yolk, 3 teaspoons of condensed milk, using a hand mixer, whip together until foamy - about 8 minutes, we don't need too much foam)
• Add pecan bourbon, Licor 43, and espresso into a cocktail shaker
• Shake and strain into a nick and nora glass (or small martini glass)
• Gently pour the egg foam in the center of the cocktail (the egg foam will gently disperse through the cocktail and because it has a higher density than the espresso foam it will rest below the espresso bubbles)
• Dust with cocoa powder and serve immediately (you can serve a spoon or a straw on the side if the guest wants to mix the cocktail for a creamy drink)

Coffee Preparation

• Use your preferred method to grind the espresso beans (I'm doing a medium to low grind size and 18 grams (Colombian Dark Roast) for a double shot)
• Pull the espresso through the machine and set aside