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Ingredients
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Cocktail
Garnish
Method
Cocktail
Prepare
If using hot espresso, allow it to cool slightly (about 1–2 minutes) so it won't overly dilute the drink when shaken with ice. If using cold-brew, use chilled.
Combine ingredients
In a cocktail shaker, add 6 ice cubes, 2 oz white rum, 0.75 oz coffee liqueur, 1 oz espresso (or cold-brew), 0.5 oz cinnamon syrup, 0.5 oz caramel syrup, 0.25 oz fresh lemon juice, and 2 dashes angostura bitters.
Shake
Secure the shaker and shake vigorously for 12–18 seconds until the outside of the shaker is very cold and the mixture is well integrated and slightly frothy from the espresso.
Strain
Double-strain the cocktail into a chilled coupe or rocks glass (over fresh large ice if you prefer it on the rocks) to remove ice shards and any espresso crema solids.
Garnish & Finish
Drizzle 1/2 tsp caramel sauce in a spiral on top of the cocktail. Lightly dust with a pinch of ground cinnamon. Optionally float 2 coffee beans on the surface for aroma and presentation.
Serve immediately. Stir once or twice before sipping to incorporate the caramel if it begins to settle.