rapid infusion cold brew<\/a> of Vietnam da Lat. If you don’t have a siphon at home, you can do it the traditional way, it’ll just take longer. The drink build is simple, coffee, ice cream, splash of cola and garnished with cherries.<\/p>\nFor the cherries, I pitted them and put them in the whip cream siphon with a few tablespoon of whiskey. I charged this, just like I would with the rapid cold brew, wait a few minutes, and you’re done! Instant whiskey infused cherries. Alternatively, you can soak cherries in whiskey overnight. I really like using Makers Mark whiskey here to really bring out the woodsy and vanilla notes in the Vietnam da Lat.<\/p>\n","protected":false},"excerpt":{"rendered":"
For the fourth of July, I wanted to put my own coffee twist on a classic beverage; the root beer float. Cold brewed Vietnam da Lat with a generous scoop of vanilla bean ice cream, topped with Cola, and garnished with whiskey soaked Rainer cherries. I can sum this up in just two words… More,… <\/p>\n
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For the fourth of July, I wanted to put my own coffee twist on a classic beverage; the root beer float. Cold brewed Vietnam da Lat with a generous scoop of vanilla bean ice cream, topped with Cola, and garnished with whiskey soaked Rainer cherries. I can sum this up in just two words…<\/p>\n