An Old Fashioned variation that is reminiscent of a salted caramel affogato from Andrew Moore of Portland’s Ox The molasses, brown sugar, and caramel notes in the rum work very well with the honey syrup and coffee while the smoked sea salt adds a savory touch and the bit of Club Soda lightens things a bit 1 oz Aged Blended Rum (Diplomatico, El Dorado 12, etc) .5 oz Overproof Dark Rum (Plantation OFTD, Golden Devil Overproof) .5 oz Honey Syrup (1 parts honey: 1 part warm water) .5 oz Cold Brew Coffee Pinch smoked sea salt Stir with ice, strain into a chilled double rocks glass with a large ice cube. Garnish with a few flakes of smoked sea salt and a lemon twist