Wow - this genuinely something different. A grown up tiki cocktail. The coffee is the star ingredient adding sophistication. I used a monsoon malabar beans which have a spiced cocoa aroma with little bitterness. It would be interesting to try the effect of different coffee beans.

Subbed amontillado for the fino and Cynar for the Angostura Amaro. Wow this is something different, cherry, treacle and liquorice.

Too bitter for our taste and I like Negronis. 5ml of sugar syrup was added to counteract the bitterness.

Cheers for the tip. Agree it add extra complexity.