2 oz Coconut Cartel Añejo Rum
.25 oz Cartel Syrup* (or Demerara)
2 dashes Angostura Bitters
2 dashes Orange Bitters
1 Orange Peel

In a mixing glass, combine syrup, bitters and rum. Fill glass with ice and stir for 20 seconds. Strain into a rocks glass over fresh ice. Express orange peel over glass and use peel for garnish. 

Recipe for Cartel Syrup:
1 cup Coconut Palm Sugar 
1 cup Coconut Water
.5 tsp Salt (optional)
Over low heat, combine coconut water and coconut palm sugar until fully dissolved.