Fernet Flip-out

Dry shake the chilled espresso, Fernet Branca, mezcal, walnut liqueur, agave syrup, Bittermilk Oaxacan Old Fashioned bitters, Peychaud's bitters, and whole egg to emulsify the ingredients.

Add ice and shake again vigorously to chill the cocktail.

Double strain the mixture into a cocktail coupe to ensure a smooth texture.

Express the oils from the orange peel over the surface of the drink to release its aromatic essence, then use the peel as a garnish or discard it, according to preference.