Brooklyn N.a. Recipe

Measure and chill glass

Place a highball or rocks glass in the freezer for 5 minutes or fill with ice water while you assemble ingredients to chill it.

Combine base ingredients

In a mixing glass or shaker without shaking, add 3 oz cold-brew coffee, 0.5 oz fresh lime juice and 0.5 tablespoon maple syrup. Stir gently for 10–15 seconds to dissolve the syrup into the coffee and lime. If you prefer a stronger coffee flavor, add the optional 0.5 oz cold-brew concentrate here and reduce the main cold-brew to 2.5 oz so total volume stays similar.

Add bitters substitute

Add 3 dashes of non-alcoholic aromatic bitters. If you don't have non-alcoholic bitters, use a very small drop (1–2 drops) of pure vanilla extract instead — start with 1 drop and taste, since vanilla is potent. Stir once more to incorporate.

Assemble in glass

Discard ice water from the chilled glass (if used) and fill the glass with fresh cubed ice (about 1 cup). Strain the stirred coffee, lime and maple mixture over the ice.

Top with ginger beer

Carefully top the cocktail with 3 oz cold ginger beer. Pour slowly so the ginger beer layers slightly and retains carbonation.

Final stir and garnish

Give the drink one gentle stir (3–4 rotations) to marry the ginger beer with the coffee mixture without flattening it. Express the orange twist over the drink by holding it over the glass and pinching to release oils, then drop it in as garnish.

Serve immediately while ginger beer is fizzy. For a sweeter version, add 0.25–0.5 tbs more maple syrup. For a spicier ginger profile, use a stronger ginger beer or add a thin slice of fresh ginger as a garnish. Store any leftover cold-brew separately; do not keep the cocktail once topped with ginger beer — drink within 10–15 minutes for best texture and flavor.