Post Shift Recipe

Make cold brew (if not ready)

If you don't have cold-brew on hand, steep 1/3 cup coarsely ground coffee in 1 cup cold water in the fridge 12–18 hours, then strain through a fine sieve or cheesecloth. Otherwise use 1 cup strong cold-brew coffee chilled.

In a cocktail shaker or large jar, combine 1 cup chilled cold-brew coffee, 2 tablespoons dark rum, 1 tablespoon coffee liqueur, 1 teaspoon maple syrup, and 1 tablespoon fresh orange juice.

Add 4–6 ice cubes to the shaker. Secure the lid and shake vigorously for 12–15 seconds until the mixture is well chilled and slightly aerated.

Strain the chilled coffee mixture into a chilled rocks glass over 2 ice cubes (reserve extra ice for dilution if preferred).

In a small bowl or measuring cup, combine 3 tablespoons heavy cream, 1 teaspoon vanilla extract, and 1 teaspoon fine sugar.

Whisk vigorously for 20–30 seconds until the cream is lightly thickened but still pourable — you want a floating layer rather than whipped cream. Alternatively, use a milk frother for 10–15 seconds to achieve a velvety, slightly foamy texture.

Gently pour the cream mixture over the back of a spoon held just above the surface of the coffee cocktail to create a distinct cream layer on top.

Grate a small pinch (about 1/4 tsp) of fresh nutmeg over the cream layer.

Express an orange twist over the drink to release oils, then drop the twist on the rim or float it on the cream.

Serve immediately with a short stirring spoon so the drinker can break the cream and enjoy layered sips — ideal as a relaxing 'post shift' nightcap.