Delicious Vietnamese egg coffee turned into a beautiful cocktail with homemade Pandan Grey Goose Vodka and Martini Rosso. The creamy, sweet flavor comes together with some homebrewed coconut cold brew. You’ve never tried a cocktail like this before!
Total Time
10min
0.0
0 Ratings
Author: Mix Lab Cocktails
Servings:
1
Ingredients
•
1
Tbsp
MARTINI Rosso
•
1
Eggland's Best Classic Egg
•
2
Tbsp
Sweetened Condensed Milk
•
to taste
Freshly Grated
Whole Nutmeg
(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
Cooking Instructions
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.
2.
To prepare the cold brew, combine the Ground Coffee (1/2 cup) and Coconut Water (2 cups) in a french press or clean container. Let infuse overnight in the fridge.
3.
The next day, strain the vodka into a clean container.
4.
Strain the coconut cold brew into a clean container.
5.
In a mixing bowl combine the Egg Yolk (1) and Sweetened Condensed Milk (2 Tbsp). Using a hand mixer, beat until thick and foamy.
6.
In the base of the shaker, measure 30 ml Coconut Cold Brew, MARTINI Rosso (1 Tbsp), and 45 ml of Pandan Grey Goose. Fill the shaker with Ice (as needed) and stir well.
7.
Strain into a coupette glass. Slowly pour the egg foam on top.
8.
Serve garnished with Whole Nutmeg (to taste) and a pandan leaf.
Author's Notes
Store extra vodka in an airtight container in the freezer for up to a year.
Nutrition Per Serving
CALORIES
2075
FAT
9.0 g
PROTEIN
13.0 g
CARBS
39.6 g
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