Add the light rum, Borghetti (coffee liqueur), Fernet, banana liqueur/banana rum, orgeat, cream of coconut, and fresh lime juice to a cocktail shaker.

Texturize

Add about 0.5 oz iced water to help with dilution and a smoother mouthfeel. If you prefer a slightly stronger drink, omit or reduce the water.

Shake with ice

Fill the shaker with ice, secure the lid, and shake vigorously for 12–18 seconds until the outside of the shaker frosts and the mixture is well chilled and slightly aerated.

Prepare glass

Pack a rocks glass or a tiki-style glass with crushed ice.

Strain

Double-strain the cocktail over the crushed ice using a Hawthorne and a fine mesh strainer to remove small ice shards and any solids for a smooth texture.

Finish with bitters

If using, add 2 dashes of Angostura bitters on top; the bitters will add aromatic complexity and a slight spice note that balances the sweet orgeat and cream of coconut.

Garnish & Serve

Garnish the top of the drink with a banana slice or banana chip. Sprinkle toasted coconut flakes over the foam/ice for fragrance and texture, and tuck a mint sprig alongside the garnish if desired.

Serve immediately with a short straw or stirrer. Encourage the drinker to stir briefly to integrate the bitters and top aromatics before sipping.