Saigon Minuit

Description: Saigon Minuit is a moody, late-night riff on Vietnamese coffee, blending the deep, bittersweet intensity of café sữa đá with a caramelized, roasted kick. Aged rum brings warmth and subtle tropical notes, while a touch of chicory enriches the coffee base. Finished with an optional coconut cold foam, it’s dark, dense, and striking—never cloying, always sophisticated. Serve in a rocks glass with one large clear ice cube. Ingredients: - 5 cl aged rum (preferably something with caramel and slight spice, like Diplomatico Reserva Exclusiva or Plantation Original Dark) - 6 cl Vietnamese coffee concentrate (see recipe below) - 1 cl caramelized palm sugar syrup (see recipe below) - 2 dashes chocolate bitters - Pinch of sea salt - Optional: coconut cold foam (see recipe below) for garnish Method: 1. In a mixing glass, combine rum, coffee concentrate, palm sugar syrup, chocolate bitters, and sea salt with ice. 2. Stir until well chilled and glossy. 3. Strain over a large clear ice cube in a chilled rocks glass. 4. Optionally, top gently with coconut cold foam and lightly dust with ground chicory or coffee. Homemade Vietnamese Coffee Concentrate: - 30 g coarse Vietnamese robusta coffee (use a phin filter or strong cold brew) - 120 ml hot water (~95°C) - Small pinch of ground roasted chicory root (optional) Brew coffee using a phin filter, adding a pinch of chicory to grounds before brewing. Let drip slowly; this should yield about 60 ml very strong coffee. Repeat for the remaining 60 ml if needed. Cool before use or batch in advance and refrigerate. Caramelized Palm Sugar Syrup: - 2 parts palm sugar (300 g) - 1 part water (150 ml) Heat palm sugar in a small saucepan over medium heat, stirring until it starts to melt and caramelize, just before it smokes. Once deeply golden, carefully add water and stir until dissolved. Cool and bottle. Coconut Cold Foam (optional): - 40 ml unsweetened coconut cream - 10 ml chilled strong Vietnamese coffee - 1-2 dashes saline solution (or a small pinch of salt) Shake vigorously in a cocktail shaker (no ice) until thick and foamy, or use a milk frother. Spoon gently over finished drink. Glass: Rocks glass with 1 large clear ice cube. The result: Saigon Minuit—velvety, dense, and roasted, with an undercurrent of coconut-laced tropicality and the reverberating charm of Saigon after midnight.