Presented by Chivas
Ben Rojo, who created this cocktail, was the 2016 Chivas Masters Champion.
- 1 1/2 oz Chivas Regal 12 Year Old
- 3/4 oz Coconut water
- 1/2 oz Cold brew coffee
- 1/2 oz Palm Sugar Syrup
- 1/2 oz Heavy cream
- 2 dashes Vanilla Salt
- Garnish: Vanilla Salt
Combine Chivas Regal 12 Year Old, coconut water, cold brew coffee, and palm sugar syrup in a mixing glass.
Separately, use a hand blender or dry shake to lightly whip and combine heavy cream and vanilla salt, then set aside.
Add ice to mixing glass, stir gently to chill and lightly dilute, then pour contents into a chilled pousse-café glass.
Using the back of a bar spoon, float the vanilla salted cream over the top of the drink, then garnish with additional vanilla salt.