Add 2 oz rye whiskey, 0.75 oz sweet vermouth, 0.25 oz blackstrap rum, 0.25 oz coffee liqueur, 2 dashes Angostura bitters and 1 dash orange bitters to a mixing glass or cocktail shaker.

Optional Sweetness Tweak

If you prefer a slightly sweeter, softer edge, add 0.25 oz simple syrup. Omit if you want the drink drier and more spirit-forward.

Stir and Chill

Fill the mixing glass with ice and stir gently for 25–30 seconds (about 20–30 full strokes) until the mixture is well chilled and slightly diluted (target dilution ~20–25 ml). Stirring, rather than shaking, keeps clarity and silkiness.

Finish & Serve

Prepare Glass

Place a large clear rocks glass or old-fashioned glass in front of you and add one large ice cube.

Strain

Using a julep or Hawthorne strainer, double-strain the chilled cocktail from the mixing glass into the prepared rocks glass over the large ice cube. Double-straining removes small ice chips and any solids from the bitters.

Garnish and Serve

Express the oils from an orange twist over the surface of the cocktail by holding the twist skin-side down and giving it a quick pinch; wipe the rim with the twist and drop it into the glass along with a Luxardo cherry. Serve immediately.