Flor de Cafe

Chill your cocktail coupe in advance.

In a mixing glass, combine the iced French Press coffee and Flor de Caña 7 rum.

Pour in the demerara syrup and add the Amaro Nardini.

Dash in the Peychaud's Bitters.

Stir the mixture well to ensure it is perfectly chilled and harmonized.

Strain the cocktail into your pre-chilled coupe.

Express the oils from an orange peel over the drink and then discard the peel.

Serve immediately.