Vietnamese Egg Coffee Cocktail

The recipe spotlights salt-pickled lemon also known as “chanh muối”.

Credit: @nhauforever

Ingredients

Coffee Base

1/2 oz Sông Cái Mẩy Amaro Bitters

1 1/2 oz Mr Black Coffee Liqueur

1oz Vietnamese phin dripped coffee (or espresso)

Sabayon (should make 4 servings)

120ml Khà Vietnamese Rice Wine

75g Sugar

6 egg yolks

Method

To make sabayon, combine all ingredients and whisk constantly over a double boiler / bain marie set-up. Sabayon is ready when you can draw a clean line through it on the back of a spoon.

To assemble, give the coffee base a quick shake in a shaker (or stir if you don’t want as much dilution) and double strain into a rocks glass or your preferred cocktail glass. Carefully top with desired amount of sabayon.

Garnish

Coffee bean