The Biggest, Blackest Pineapple

Prepare a pourover setup with a V60 or similar device. Grind a relatively neutral coffee on a fine setting and place it into the filter. Combine the pineapple rum, Amaro Sibilla, Cynar 70, and pineapple syrup in a small pitcher.

Add water to moisten the coffee grounds. Slowly pour the combined cocktail mixture through the coffee, allowing it to filter into the carafe below.

Transfer the filtered mixture to a jar and refrigerate until chilled. When ready to serve, add the reserved lime juice to the jar.

Chill two cocktail coupes by filling them with ice. Pour a dash of Angostura bitters into each glass, swirl to coat the interior, and then discard the bitters.

Divide the cocktail evenly between the prepared coupes and serve.