Combine all ingredients in a mixing glass. Stir until well chilled and diluted. Strain into chilled coupe. Burn orange zest on top of the cocktail and discard the peel. Using a potato peeler, peel an orange peel, zest the fresh oil on top as well, then rub around the rim of the glass and drop in.
*Cacao tincture: Pack a mason jar with cacao nib. Fill with Maker’s Mark Bourbon and cap. Let it sit until ready to serve, shaking a little every so often. When peak flavor has been achieved, strain through a chinois packed with cheese cloth and store in an empty bitters bottle or eye dropper.