Impatient Cà Phê Trứng

You may be familiar with a ‘sour’ which often uses egg white to create a frothy texture or perhaps a ‘flip’ which uses a whole egg. This is the sweet spot in between, using a sweetened condensed milk and egg yolk ‘cloud’ to add taste and texture to the drink.

The inspiration behind this cocktail, hits close to home – literally. As explained by Eva Pang, a home bartender & whisky enthusiast originally from Edmonton, Alberta, who now calls Vancouver, BC, home, “this cocktail is inspired by family visits to a Vietnamese restaurant. It was my favorite because my mom would let me order Vietnamese Iced Coffee even though I was too young to drink coffee. I would wait impatiently for the coffee to finish dripping through the phin so I could mix it with the condensed milk and pour it over ice, savouring the slightly bitter but mostly sweet taste. This is a variation of the Vietnamese egg coffee, made with cold brew, so I don’t have to wait impatiently for the coffee to finish brewing.”