"Rusty Farian"

Richard Moe, Phoenix, AZ

In a mixing tin half-filled with ice, add:

• 3 parts DRAMBUIE® Liqueur
• 4 parts Jamaican dark rum
• Squeeze lemon wedge
• Squeeze orange wedge
• Squeeze lime wedge
• 2 dashes South American style bitters

Shake until the tin is frosted, strain into a tall glass filled with fresh ice. Garnish with toasted orange peel and Jamaican spiced rock candy.

"Scotland Yard"

Tommy McCormack, Phoenix, AZ

In a tall glass, muddle:

• 4 slices cucumber
• 1 part honey
• 1 dash orange liqueur

Fill with ice, add:

• 4 parts DRAMBUIE® Liqueur

Roll into a mixing tin and back into glass, add:

• Jamaican ginger beer to top

Twist orange peel over drink, garnish with cucumber peel.

"Scottish Samurai"

Adam Hodak, Denver, CO

In a mixing tin half-filled with ice, add:

• 3 parts DRAMBUIE® Liqueur
• 3 parts blended Japanese whisky
• 2 parts orange juice
• 2 dashes yuzu juice
• 1 part yuzu honey

Stir until the tin is frosted, strain into a tall glass filled with fresh ice, add:

• 2 dashes smoked bitters

"Punto Sporco"

Kevin Burke, Denver, CO

In a mixing tin half-filled with ice, add:

• 3 parts DRAMBUIE® Liqueur
• 2 parts amaro
• 1 part rye syrup

Shake until the tin is frosted, strain into an old-fashioned glass containing one lump of ice. Garnish with an orange twist.

"Classic Nail"

Aaron Geib, Columbus, OH

In an old-fashioned glass, muddle:

• 1 orange slice, rind removed
• 1 sugar cube

Fill with ice, add:

• 3 parts DRAMBUIE® Liqueur
• 2 parts small-batch Bourbon

Roll into a mixing tin and back into glass, add:

• Splash of club soda

Garnish with a cherry and an orange twist.

"Crossbow"

Gil Garcia, Milwaukee, WI

In a mixing tin half-filled with ice, add:

• 2 parts DRAMBUIE® Liqueur
• 1 part amaretto
• 3 parts white grape juice

Shake until the tin is frosted, strain into a martini glass. Garnish with a white grape leaf.

"Lion's Mane"

Matt Coughlin, Boston, MA

In a mixing tin half-filled with ice, add:

• 1 part DRAMBUIE® Liqueur
• 2 parts London dry gin
• 1 part yellow raspberry puree (with French aperitif wine and honey added)
• Squeeze lemon wedge

Shake until the tin is frosted, strain into a martini glass. Garnish with yuzu zest.

"Highland Swizzle"

Dave Delaney, Boston, MA

In a mixing tin half-filled with ice, add:

• 1 part DRAMBUIE® Liqueur
• 2 parts rye whisky
• 1 part Lapsang Souchong tea syrup
• 1 part fresh lemon juice
• 2 dashes bitters

Stir until tin is frosted, strain into a tall glass filled with fresh ice. Garnish with fresh mint sprig, bruised.

Lapsang Souchong tea syrup: Mix equal parts hot Lapsang Souchong tea and superfine sugar, stir to dissolve and allow to cool to room temperature.

"The Fruity Nail"

Adrian Cane, Philadelphia, PA

In a mixing tin half-filled with ice, add:

• 2 part DRAMBUIE® Liqueur
• 1 part blended Scotch whisky
• 1 part pomegranate liqueur
• 1 part lemon juice

Shake until the tin is frosted, strain into a martini glass, float:

• 1 part Champagne

Garnish with burnt orange peel and pomegranate seeds.

"Red Hot Apple Nail"

Stephen Walker, Philadelphia, PA

In a mixing tin half-filled with ice, add:

• 4 part DRAMBUIE® Liqueur
• 1 part apple spice liqueur
• 1 part cranberry juice
• 2 slices fresh ginger, peeled

Shake until the tin is frosted, strain into a rocks glass rimmed with spicy cinnamon.

"The White Nail"

Ashley Schirmer, New York City

In a mixing tin half-filled with ice, add:

• 3 part DRAMBUIE® Liqueur
• 4 dashes vanilla extract
• 2 dashes cinnamon bitters

Shake until the tin is frosted, add:

• 4 parts whole milk

Swirl to chill, strain into a martini glass. Garnish with freshly grated nutmeg.

"The Perfect Nail"

Soy Chevier, New York City

In a mixing tin half-filled with ice, add:

• 1 part DRAMBUIE® Liqueur
• 4 parts rye whisky
• 1 part dry vermouth

Stir until the tin is frosted, strain into a martini glass. Garnish with a lemon twist.

"Nail a Griffin"

Aaron Taylor, Portland, OR

In a tall glass filled with ice, add:

• 2 parts DRAMBUIE® Liqueur
• 2 parts small-batch Bourbon
• 1 part French herbal liqueur
• 4 parts Buddha's Hand Puree
• 2 dashes bitters

Roll into mixing tin, swirl until chilled, roll back into glass. Garnish with Buddha's Hand slice.

"Nail"

Tommy Klus, Portland, OR

In a mixing tin half-filled with ice, add:

• 1 part DRAMBUIE® Liqueur
• 2 parts Islay single-malt Scotch
• 1 part sweet vermouth
• Squeeze 2 lemon wedges
• Honey to taste

Shake until the tin is frosted, double strain into an old fashioned glass over 4 perfect cubes. Garnish with an orange peel and lightly grated cinnamon.

"Silk Nail"

Myles Worrell, Austin, TX

In a mixing tin half-filled with ice, add:

• 1 part DRAMBUIE® Liqueur
• 1 part banana liquor
• 4 dashes hazelnut liqueur

Shake until the tin is frosted, add:

• 3 parts half-and-half

Swirl to chill, strain into a martini glass swirled with raspberry-chocolate sauce and rimmed with:

• Honey
• Crushed cinnamon graham cracker
• Shredded coconut

Garnish with grated unsweetened baker's chocolate and a fresh raspberry.