Orazio Nonino was the man, who created the Nonino distillery in Fruili (Italy) and the rum I used (Angostura 7) is from Trinidad. (Hints the name) I wanted to create a coffee tiki and also wanted to include italian flavours. I think the Amaro Nonino is the perfect choice to pair with coffee, because it has real bright, fruity notes like orange, apricot but also caramel, a suttle herbal taste and spiciness, which pair really good with the fruity and bright chocolate notes of the Angostura 7 Rum.
Add all the ingredients to your cocktail shaker, or mixing tin.
Whip shake or flash blend with crushed ice.
Dump the contents into a chilled rocks glass. If needed, top up with crushed ice.
Express an orange peel over the top and discard.
Dust a little cinnamon on top, put the stick on top as a garnish, aswell as 2 pineapple fronds. (You can also add a straw if you want to)
If done correctly, you'll end up with a little foam like on the picture. Enjoy!