Vietnamese Coffee

Ingredients

Servings

1 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 Tbsp

MARTINI Rosso

1

Egg

yolk only

2 Tbsp

Sweetened Condensed Milk

to taste

Freshly Grated Färskriven frisch gerieben freshly grated recién rallados Whole Nutmeg

for garnish

(optional)

as needed

Ice

Coconut Cold Brew

1/2 cup

Ground Coffee

2 cups

Coconut Water

Pandan Vodka

1 bottle
(750 mL)

GREY GOOSE® Vodka

4

Pandan Leaves

cut into pieces

Tools

Fine Mesh Strainer

Bar Spoon

Jigger

Shaker

Hand Mixer

Fridge

Cooking Instructions

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Step 1

The night before you plan to make the drinks, place Pandan Leaves (4) into a large clean jar or container. Cover with GREY GOOSE® Vodka (1 bottle) and let infuse overnight in the fridge.

Step 2

To prepare the cold brew, combine the Ground Coffee (1/2 cup) and Coconut Water (2 cup) in a french press or clean container. Let infuse overnight in the fridge.

Step 3

The next day, strain the vodka into a clean container.

Step 4

Strain the coconut cold brew into a clean container.

Step 5

In a mixing bowl combine the Egg (1) and Sweetened Condensed Milk (30 milliliter). Using a hand mixer, beat until thick and foamy.

Step 6

In the base of the shaker, measure 30 ml Coconut Cold Brew, MARTINI Rosso (15 milliliter), and 45 ml of Pandan Grey Goose. Fill the shaker with Ice (as needed) and stir well.

Step 7

Strain into a coupette glass. Slowly pour the egg foam on top.

Step 8

Serve garnished with Whole Nutmeg (to taste) and a pandan leaf.