This recipe was first featured in our story, produced in collaboration with DaVinci Gourmet.
To read about the inspiration behind Hong Duui’s rendition of the Irish Coffee, read the story here.
45ml VSOP cognac
15ml DaVinci Gourmet Intense Hazelnut
30ml Cold brew coffee*
5ml DaVinci Gourmet Intense Lychee
30ml Whipping cream
15ml Lemon juice
2 Egg whites
Stir the cognac, DaVinci Gourmet Intense Hazelnut and cold brew coffee to combine in a shaker. Add ice and throw the drink. Pour in a coupe glass. Combine whipping cream, milk, baijiu, lemon juice and egg whites in a cream whipper and spray to garnish the top of the cocktail. Top with three coffee beans and four fresh rosemary leaves before flaming the top of the drink with a torch.
*For cold brew coffee: Grind 250g coffee beans with an electric grinder and brew with 1250ml water in a cold brew coffee machine.