Inspired by French ingredients and influenced by Vietnamese flavors, this mocktail is an unexpected but delightful sip. From the woody, nuttiness of chicory coffee to the gentle, floral elderflower syrup and citrus notes of lemongrass and fresh lemon juice, this cocktail really is the best of “deux mondes – two worlds.”
This recipe is featured in the Everyday French Trend of the Flavour Forecast 23rd Edition. Explore more Flavour Forecast recipes here.
Ingredients
Servings
Serves 4
1 cup (250 milliliters) Water
1/4 cup (60 milliliters) Fresh Lemongrass, cut into 2-inch (5-cm) pieces, about 2 stalks
2 tsp (30 milliliters) Ground Chicory Coffee
1/4 cup (60 milliliters) Elderflower Syrup
1 tbsp (15 milliliters) Fresh Lemon Juice
2 tsps (10 milliliters) Sweetened Condensed Milk
1/4 tsp (1 milliliter) ClubHouse® Pure Lemon Extract
2 cups (500 milliliters) Ice
Lemon Peel, to garnish
Procedure
Prep
Bring water and lemongrass to boil on medium-high heat for 5 minutes. Remove from heat. Add coffee. Allow to steep 5 minutes. Strain mixture through fine mesh sieve lined with a coffee filter. Hold refrigerated for service.
Service
Fill large cocktail shaker with ice. Add elderflower syrup lemon juice, sweetened condensed milk and extract. Shake vigorously for 1 minute.
Strain mixture into chilled coupe glasses. Garnish with twist of lemon.
CHEF's TIP!
For a boozy take on this classic coffee mocktail, substitute 1/2 cup elderflower liqueur for the elderflower syrup and mix in 1/4 cup (2 ounces) cachaça.
