Black Silk Stocking — EEM Thai BBQ

Toasted Coconut Crown

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For the Guest

"Our take on the espresso martini — rich coconut cold brew meets coffee and orange liqueur, velvet-smooth vodka, and a whisper of vanilla. Bold, silky, and just a little addictive."

Flavor Profile

What to listen for

Coffee & Espresso Toasted Coconut Vanilla Brown Sugar Orange Vodka Rich & Silky

Great for: espresso martini fans · dessert-curious · after-dinner · coffee lovers · non-whiskey drinkers

Build Spec — Single Drink

Method: Shake with Ice · Double Strain · Ice-Cold Coupe

3 dashes	Fee Foam (egg white alternative)
3 oz	Batch Blend
1 oz	Coconut cold brew
1 oz	Brown sugar simple syrup (2:1)
— shake with ice to activate foam —
— double strain into ice-cold coupe —
— let settle like a Guinness, foam crown will rise —
garnish	Small pinch of toasted coconut flakes on foam

Notes for the Bar

·Shake hard — the Fee Foam needs aggressive agitation to build the crown.
·Give it a moment after straining — the foam will bloom up like a Guinness pour. Garnish once settled.

Coconut Cold Brew

4.5 cups	Ground coffee
4.5 cups	Toasted coconut flakes (from kitchen)
4.5 L	Coconut water

Steps

Combine all three in a container.
Steep for 24 hours.
Strain through a coffee cone filter.
Bottle, label, and date. Refrigerate.
Good for 7 days.

Brown Sugar Syrup (2:1)

4 bags	Brown sugar
32 oz	Water

Steps

Using induction burner and pot, bring water to a boil.
Add 4 bags of brown sugar. Stir until fully dissolved.
Remove from heat and allow to cool completely.
Bottle, label, and date.

Batch Blend

3 L	Lewis & Clark Vodka
2 L	Coffee Liqueur
1 L	Licor 43

Steps

Combine all in a large container.
Stir well to fully incorporate.
Bottle for service, label, and store.

Prep Video — Watch Before Your First Build Scan to watch the full walkthrough: the drink being made start to finish, making the coconut cold brew, and preparing the brown sugar syrup. Replace this QR with your actual video link before printing.