1 oz. Malahat spiced rum
½ oz. Dekuyper butterscotch schnapps
Dollop of whipped cream
2 oz. Cold-brew nitro coffee
Fill mixing tin with ice, pour in rum and schnapps, then add the whipped cream and salt. Shake vigorously and strain into coupe glass. Slowly, as not to disturb the foam top, fill coupe with 2 oz. of cold brew on nitro. Garnish with freshly grated nutmeg.
James Bailey, culinary director of Elite Restaurant Group, created this recipe for Slater’s 50/50.