Prepare honey syrup by combining equal parts honey and hot water, stirring until uniform and cooled. If using demerara syrup, combine 2 parts demerara sugar with 1 part hot water, stir until dissolved and cool. Chill before use.

Chill an Old Fashioned or rocks glass by filling with ice and setting aside.

Mixing & Shake

Add 2 oz añejo rum, 0.75 oz amaro, 0.5 oz reposado tequila, 0.75 oz fresh lime juice, 0.5 oz honey syrup and 0.25 oz demerara syrup (if using) into a cocktail shaker.

Add 2 dashes orange bitters and 1 dash Angostura bitters to the shaker.

Fill the shaker with ice (enough to nearly fill), secure the lid and shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosted.

Discard ice from the chilled serving glass.

Double-strain the cocktail into the chilled rocks glass over one large clear ice cube or fresh ice, using a Hawthorne strainer and a fine mesh strainer to remove small shards of ice and any pulp.

Garnish & Serve

Express the oils from the citrus peel over the drink by holding the peel skin-side down about 3–4 inches above the surface and giving it a sharp squeeze so oils spray out and land on the cocktail.

Run the expressed peel around the rim of the glass and then place it on the surface (twisted or laid) as a garnish.

Drop a Luxardo or Amarena cherry into the drink beside the peel for a rich, slightly bitter-sweet accent.

Serve immediately. Sip slowly to appreciate the layered flavors: warm aged rum, herbal amaro, bright lime, and honeyed sweetness balanced with bitters.