1.5 oz freshly brewed espresso

0.75 oz St George Absinthe

0.5 oz Fernet Branca Menta

0.5 oz Espresso liqueur (I used Maxico Mistico Licor Cortaespantos)

1 liberal barspoon Demerara sugar

3 dashes angostura orange bitters

1 slight pinch sea salt

Garnish: flamed rosemary, orange peel

Combine all ingredients in a shaker with ice. Shake till frosty. Strain into a chilled coupe glass. Express the orange peel over the drink and garnish with flamed rosemary.

Cheers!