Add 2 oz bourbon, 0.5 oz aged dark rum, 0.5 oz amaro, 0.25 oz black walnut liqueur, 0.25 oz orange curaçao, 0.25 oz demerara syrup and 2 dashes Angostura bitters into a mixing glass.

Ice and Stir

Fill the mixing glass with large, fresh ice. Stir briskly for 20–30 seconds (about 20–30 full strokes) until the mixture is well chilled, slightly diluted, and slightly viscous.

Prepare Glass

Place a large ice sphere or a single large clear cube into a chilled rocks glass.

Strain

Double-strain the cocktail from the mixing glass into the prepared rocks glass over the large ice using a Hawthorne and fine strainer (or just a Hawthorne if you don't have a fine strainer).

Garnish & Finish

Express Peel

Take the orange peel and hold it over the drink, skin side down. Give it a firm quick squeeze to express the oils across the drink, then rim the glass with the peel and drop it in as garnish.

Optional Aromatic Finish

For extra drama, briefly flame the orange peel (carefully hold a lit match or lighter near the peel and squeeze) over the drink to caramelize a bit of the oils, or pass a lit cinnamon stick briefly above the glass to impart a smoky spice note. Do not leave open flame unattended.

Serve

Serve immediately while cold and aromatic. Sip slowly to appreciate the layered flavors of oak-forward bourbon, dark-rum warmth, herbal amaro, and nutty walnut notes.