The Last Nail Recipe

Chill glass

Place the rocks glass in the freezer for a few minutes or fill it with ice and water while you build the drink to ensure it’s nicely chilled.

Measure and combine

Add 2 oz small-batch bourbon, 0.5 oz Drambuie, and 0.5 oz Bruto Americano into a mixing glass.

Add 3 dashes walnut bitters and 2 dashes orange bitters to the mixing glass.

Add ice

Fill the mixing glass about two-thirds full with large ice cubes (or one large cube). Large ice chills the drink efficiently while minimizing dilution.

Stir

Using a bar spoon, stir the mixture smoothly for 20–30 seconds (about 30–40 rotations). Stir until the mixing glass feels cold to the touch and the outside has a slight frost—this produces proper dilution and texture.

Prepare glass & garnish

Discard the ice/water from the chilled rocks glass if used. Place one large clear ice cube into the rocks glass. Express the orange peel over the drink by holding it with the outside of the peel facing down above the glass and giving a firm twist so the oils spray onto the surface. Rub the peel on the glass rim for aroma, then drop the peel into the drink.

Strain & serve

Using a strainer, pour the stirred cocktail over the large ice cube in the prepared rocks glass. Serve immediately.

If you prefer a slightly sweeter finish, increase Drambuie to 0.75 oz; for a drier, more bitter profile, increase Bruto Americano to 0.75 oz and reduce Drambuie to 0.25 oz. Walnut bitters are essential for the nutty backbone; if unavailable, use an additional dash of orange bitters plus a single dash of aromatic bitters as a last resort.

To clarify the orange aroma, briefly flame the expressed orange peel over the drink: after expressing the oils, quickly pass a lit match or lighter under the peel (careful with flames) to warm the oils before dropping them into the cocktail.