Place a large ice cube in an Old Fashioned/rocks glass. Pour 0.25 oz brandy into the glass, gently swirl to coat the interior, then discard any excess (brandy rinse). Set the glass aside with the ice.

Combine ingredients

In a mixing glass or shaker, add 1.5 oz Wheatley vodka, 0.75 oz Licor 43, 0.5 oz Borghetti coffee liqueur, 0.75 oz Kin–Kin Coffee cold brew, 0.25 tsp yucca extract, 1 tsp pumpkin spice, and 2 dashes Angostura bitters.

Dissolve spices

Using the bar spoon, stir and gently muddle the pumpkin spice and yucca extract with the liqueurs and cold brew in the mixing glass for about 15–20 seconds to help dissolve the powder and integrate flavors. If the spice seems reluctant to incorporate, add a small (5–10 ml) splash of the cold brew to help it dissolve, then continue stirring.

Chill and dilute

Fill the mixing glass with ice and stir briskly but smoothly for 20–30 seconds (about 15–20 full rotations) until the mixture is well-chilled and slightly diluted.

Strain

Using a strainer, pour the chilled cocktail over the prepared large ice cube in the rinsed rocks glass.

Garnish and finish

Express the orange peel over the drink by holding it skin-side down and giving it a firm twist to release oils, then rim the glass with the peel and drop it in. Optionally float 2–3 whole coffee beans on top. Serve immediately.

Tasting note

The result is a slightly sweet, coffee-vanilla forward Old Fashioned with warm pumpkin spice and a subtle yucca-silk mouthfeel; adjust pumpkin spice (+/- 0.25 tsp) or yucca extract (+/- 0.125 tsp) to taste.

Tools & cleanup

Rinse and wash bar tools and glass after use. If sticky residue from Licor 43 or yucca syrup remains on the mixing glass, soak briefly in warm water before washing.