Combine 1 cup sugar and 1 cup water in a small saucepan. Add 2 cinnamon sticks and 6 whole cloves. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Reduce heat and simmer lightly for 8–10 minutes to infuse. Remove from heat and let cool to room temperature, then strain out cinnamon and cloves. Transfer syrup to a sealed container and refrigerate. Yields about 8 ounces. Syrup will keep 2–3 weeks refrigerated.

Day and Night Martini (single serving)

Prepare glass

Chill a coupe or martini glass by placing it in the freezer for a few minutes or filling it with ice water while you prepare the cocktail.

Combine ingredients

In a shaker, add 6 ice cubes, 1.5 oz aged rum, 0.75 oz Kahlúa, 0.25 oz additional coffee liqueur or cold-brew concentrate (optional for more coffee intensity), 0.5 oz banana liqueur, 0.5 oz freshly brewed espresso (or strong cold brew), 0.5 oz cinnamon-clove syrup, and 1 dash orange bitters.

Shake

Seal the shaker and shake vigorously for 12–18 seconds until the outside of the shaker is very cold and a light froth has formed from the espresso. Vigorous shaking integrates the syrups and creates a silky texture.

Strain

Discard ice or water from the chilled glass. Double-strain the cocktail into the chilled coupe or martini glass using a fine mesh strainer to remove small ice shards and any espresso grounds.

Garnish & serve

Garnish with 2 whole coffee beans placed on the surface and optionally a thin banana chip or an orange twist resting on the rim. Serve immediately.