Too Early For Coffee Recipe

Salted rim

Spread the coarse flakey sea salt on a small plate and mix in the finely grated orange zest. Rub the lip of an old-fashioned glass with a lemon wedge (reserve the wedge), then gently dip and press the rim into the salt–zest mixture to create an even, thin salted rim. Set glass aside in the freezer for 5 minutes to chill.

Fill a mixing glass or shaker with a handful of ice. Pour in the cold brew coffee, dark aged rum, coffee liqueur, maple syrup and fresh lemon juice.

Add 2 dashes of orange bitters. If you prefer a slightly less intense coffee concentration, add up to 0.5 oz cold filtered water — adjust to taste.

Stir the mixture briskly for 20–30 seconds (if using a mixing glass) to chill and slightly dilute, or shake vigorously for 10–12 seconds if you want a frothier texture. Both methods are acceptable; stirring preserves clarity and a silky texture, shaking produces a more aerated mouthfeel.

Strain the cocktail into the chilled, salted-rim old-fashioned glass over one large ice cube.

Express the reserved lemon wedge over the drink to release oils, then discard the wedge. Garnish with a single coffee bean floated on top.

Serve immediately with a small cocktail spoon. Recommend tasting before sipping to appreciate the salt accent — adjust future batches by increasing or decreasing maple syrup (sweetness) or lemon (brightness) to balance.