Level headed Cocktail

Pro tips

• Chill your glass first; a spirit-heavy cocktail like this warms quickly and loses balance as it dilutes.
• Use freshly brewed cold brew (within 24 hours) for clean coffee flavor; stale cold brew tastes flat and muddy.
• Stir, don't shake — shaking aerated cold brew creates unwanted foam and clouds the clean presentation.
• Pour the rhum agricole slowly to avoid overpowering the delicate coffee and spice balance.

Substitutions

• Aged rhum agricole → aged Barbados or Martinique rum (note: less vegetal, more subtle)
• Cold brewed coffee → cold espresso (note: use 0.75 oz for intensity; stronger than brewed)
• Pimento dram → 1/8 oz allspice syrup or mole bitters (note: approximation only, lacks depth)

Storage & make-ahead

Cocktails are served immediately; do not store mixed. Prepare components (cold brew, simple syrup, liqueurs) ahead in separate containers.

Equipment

jigger or measure (for precise 1 oz, 1.5 oz, 0.5 oz, 0.25 oz pours) · mixing glass (for stirring) · bar spoon (for stirring) · strainer (for serving)

Can I use regular rum instead of rhum agricole?

You can substitute, but rhum agricole's grassy, vegetal notes define this drink's character. Aged white or gold rum will work but taste less complex.

What if I don't have pimento dram?

Pimento dram (allspice liqueur) is difficult to replace. A small splash of allspice extract mixed with simple syrup approximates it, though the depth won't be identical.

Should I use hot or cold brew coffee?

The recipe calls for cold brew specifically. Hot coffee will dilute the drink excessively as it cools; cold brew maintains clarity and temperature control.

How do I balance this if it tastes too bitter?

Add an extra 1/4 oz of simple syrup. The cold brew and Angostura can dominate if coffee is particularly strong; adjust to taste.

What glassware should I use?

Serve in a coupe, Nick & Nora, or small rocks glass. The small volume (3.25 oz total) suits spirit-forward cocktail glasses.