An original. Getting ready for the cold I converted an old flip recipe I've had into a hot beverage with more coffee kick than before. Going on our upcoming winter menu, people have been lapping this up already almost faster than I can slide them across the granite.
1.5oz Black Strap Rum
.75oz Cold brew concentrate (Double Shot makes a great one in Tulsa)
.5oz Creme de Cacao
10 drops of Vanilla Extract
Combine all but the cream into a mug, top with hot water, then stir. Dry shake the cream vigorously to whip, then float on top of the drink, finishing with grated nutmeg as a garnish.