Too Early For Coffee Recipe
Inspired by the first sip of a cold brew. An Aromatic flavor that recreates many memories of comfort in a single sip. A salt rim adds a delicately savory touch.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with TOO EARLY FOR COFFEE
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail
Garnish & Finish
Method
Prepare Glass & Rim
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.
Mix Cocktail
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.
Finish & Serve
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.
