Brew a single shot (about 1 oz) of espresso. Allow to cool for 2–3 minutes so it's warm, not piping; this helps avoid over-dilution when stirring with ice.

Combine ingredients

In a mixing glass, add the cooled espresso, oloroso sherry (1 oz), nocino (1/2 oz), vanilla liqueur (1/2 oz), black walnut bitters or liqueur (1/4 oz), and demerara syrup (1/4 oz).

Ice and stir

Fill the mixing glass with large ice cubes. Stir gently but thoroughly for 20–30 seconds (about 20–30 revolutions) until the mixture is well chilled, slightly diluted, and silky.

Strain

Double-strain (if using fine particulates) or fine-strain the cocktail into a chilled small rocks glass or coupe. Use a single large ice cube in a rocks glass if serving on the rocks.

Garnish and finish

Express oils from the citrus twist over the surface of the cocktail by holding it skin-side down and giving it a firm squeeze about 1–2 inches above the drink; then rub the rim with the twist and drop it into the glass.

Float a single coffee bean on top or grate a little dark chocolate over the surface for an aromatic top note. Serve immediately.

Serving notes

This low-proof Afterglow balances the roasted espresso with nutty, dried-fruit notes of oloroso and nocino; adjust sweetness with the demerara syrup to taste (±0.25 oz). If using vanilla syrup instead of liqueur, reduce or omit additional neutral spirit. For a slightly lighter version, reduce nocino to 1/3 oz.