The recipe is 2 oz of espresso, 0.5 oz rich simple syrup (demarara here), 3-4 dashes each of Angostura and orange bitters, and about 10 drops of Luxardo maraschino liqueur with some whole cherries mascerated in it. All are combined over ice and stirred to thoroughly chill, then strained into a whipping siphon. The siphon is charged with a 2 gram nitrogen cartridge and shaken and conditioned for 5 minutes before dispensing. Garnish with orange peel and serve!
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