Add the bourbon (2 oz), chestnut liqueur (0.5 oz), amaro (0.5 oz), allspice dram (0.25 oz) and simple syrup (0.25 oz, optional) into a mixing glass. Add 2 dashes Angostura and 1 dash orange bitters. Fill the mixing glass with large, cold ice.

Stir with a bar spoon for 30–45 seconds until well chilled and the outside of the glass is lightly frosted. Stirring length ensures dilution to balance sweetness and alcohol.

Place one large ice cube into a chilled old fashioned glass. Strain the stirred cocktail over the ice cube.

Garnish & finish

Express the orange peel over the glass: hold the peel with the outer (orange) side facing down above the drink and give it a sharp twist to release oils across the surface. Rub the peel on the rim, then drop it into the drink or hang on the rim.

Optional: If using candied or toasted chestnuts, thread a whole candied chestnut or a few toasted chopped chestnuts onto a cocktail pick and rest it on the glass, or lightly press 1 tsp of chopped chestnuts against the outer rim before serving. Note: Contains nuts.

Serve immediately. Recommend enjoying slowly to appreciate the layered chestnut and amaro notes.