One Last Drink

Recipe by Cody Zimmerman


  • 2 oz. Harleston Green Scotch
  • .75 oz. House Pistachio Orgeat*
  • .75 oz. Lemon Juice
  • .5 oz. Alvear Amontillado Sherry
  • 1 Egg White
  • 5 drops Mace Tincture**
  • 3 dashes Amargo Chuncho Peruvean Bitters


  1. Add all ingredients into a shaker, add ice and wet shake.
  2. Strain cocktail back into small tin, dump ice out and dry shake.
  3. Pour cocktail into Frappe glass.
  4. Garnish with grated nutmeg, lemon zest, and 2 pistachio shells.

*House Pistachio Orgeat


  • 250 gr Pistachios
  • 600 ml Hot Water
  • 600 gr Fine Sugar
  • 3 ml Orange Flower Water
  • 3 ml Everclear


  1. Place Pistachios in a pot and add water to cover. simmer at 60 degrees celsius for 30 minutes.
  2. Strain and process the pistachios in a food processor until smooth.
  3. Add the hot water and let sit for 2 hours.
  4. Strain through a cheesecloth and place the resulting pistachio milk into the pot with the sugar and orange flower water.
  5. cook at 70 degrees celsius, stirring occasionally, until the sugar is completely dissolved.
  6. Remove from heat and mix in the Everclear.
  7. Let cool at room temperature, bottle and refrigerate.

**Mace Tincture


  • 500 ml Everclear
  • 500 ml water
  • 3 tbsp. Mace blades crushed


  1. Mix Everclear and mace in an airtight container and let sit at room temperature for 72 hours.
  2. Strain through a cheesecloth and mix with water.

Garnish: Grated Nutmeg, Lemon Zest and 2 Pistachio shells

Glassware: Nick & Nora Glass

Cocktail Inspiration:

I was Inspired by Pistachio Ice Cream. An ice cream shop in my town makes the best pistachio ice cream. I started playing around with making my own homemade orgeat and I fell in love with this Pistachio Orgeat. I wanted to make it into an after dinner drink so I decided it was perfect to use with Harleston Green Scotch for this competition and paired it with sherry to make a wonderful night cap fir for a Scott. Cheers!