1. Add vanilla bean-infused bourbon, Licor 43, espresso, and orange bitters to a shaker with ice.
2. Shake well until chilled.
3. Strain into rocks glass over fresh ice.
4. Garnish with an orange slice — torch the peel and sprinkle cinnamon over the flame before placing it on the drink.

For the vanilla-bean infused bourbon:

1. Split the vanilla beans lengthwise with a knife to expose the seeds inside. You don’t need to scrape them out — the whole bean goes in.
2. Place the split vanilla beans into the bourbon bottle (or transfer to a clean glass jar if needed).
3. Seal tightly and store in a cool, dark place for 5 to 7 days. Shake gently once a day. You can taste after day 4 — stronger infusions can go up to 10 days.
4. Once the flavor is where you like it, remove the vanilla beans to prevent over-infusion. You can strain into a clean bottle or leave a bean in for looks and longer flavor development.