Easy

10 mins

MIZUNARA ICED COFFEE

Name: Mizunara Iced Coffee
Prep time: 10 min
Total time: 10 min
Yield: 1

Sweet

Vietnamese coffee is strong, thick and wonderfully sweet thanks to the use of creamy condensed milk. It’s traditionally enjoyed both hot or cold, and when poured over ice, is the perfect way to escape the heat. Our spiked iced coffee recipe by the Amateur Mixologist uses Chivas Mizunara as its base, as its slight floral flavours are ideal alongside the creaminess of the condensed milk.

MAKE IT YOURSELF

ingredients

method

MIZUNARA ICED COFFEE

Rocks or Tumbler glass

50 ml	Chivas Mizunara
20 ml	Sweetened Condensed Milk
25 ml	Fresh Espresso
1 pinch	Salt
	Orange Zest, to garnish
	Grated Hazelnut, to garnish

MIZUNARA ICED COFFEE

Rocks or Tumbler glass

50 ml	Chivas Mizunara
20 ml	Sweetened Condensed Milk
25 ml	Fresh Espresso
1 pinch	Salt
	Orange Zest, to garnish
	Grated Hazelnut, to garnish

PRO TIP

For a genuine and local experience, use a Vietnamese phin filter over the top of the drink instead of brewed espresso

POUR

Add Chivas Mizunara, sweetened condensed milk and salt to a glass with ice and stir all ingredients together

ADD THE COFFEE KICK

Add espresso and stir again

SERVE

Grate orange zest and hazelnut over the top of the drink and serve

KEEP IT REAL

Vietnam is the second largest coffee producer in the world after Brazil – try using Vietnamese coffee beans in the espresso for a truly authentic taste.

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MIZUNARA ICED COFFEE

MAKE IT YOURSELF

PRO TIP

POUR

ADD THE COFFEE KICK

SERVE

KEEP IT REAL

COCKTAIL STORIES

COCKTAIL
STORIES