It's doubtful you'll find another place in the Midwest that sweats the small stuff the way Ted Kilgore does. House-made vermouth and dozens of bitters? Yep. Ice spears fashioned by a local ice-carving company? You bet. Duck-fat-infused Grand Marnier? Wow, okay. Fortunately, Kilgore has the good sense to marry these flourishes with an abiding respect for restraint. Here he uses a heady espresso syrup to slingshot a bittersweet flip into a higher realm of nightcap excellence.

1 cup freshly-brewed espresso
½ cup turbinado sugar
1 ounce El Dorado Dark Rum
½ ounce Averna Amaro
½ ounce Cynar
1 whole egg
Ice
2 dashes Peychaud's Bitters
2 dashes Bob's Vanilla Bitters

1. In a medium bowl, combine the espresso and the turbinado sugar. Stir well to combine. Cool before using.

2. In a cocktail shaker, combine the rum, amaro, Cynar and egg. Shake briefly, then fill with ice and continue shaking for at least 30 seconds. Strain into a chilled clear mug and top with both bitters. Serve.