The spirit-forward Nail in the Coffin cocktail was created by bartender Brian Means while working at Dirty Habit, the fifth-floor restaurant and bar located within Hotel Zelos in San Francisco's SoMa neighborhood. He combined Japanese whisky with dry Madeira wine, Licor 43 and Fernet-Branca and quickly found fans of his unique drink. The cocktail appears in Daniel Yaffe's book, “Drink More Whiskey,” as an example of a modern way to mix with Japanese whisky. According to Means, the cocktail is a twist on the Rusty Nail, the classic two-part drink combining scotch with Drambuie. In this case, Japanese whisky takes the place of scotch (the malt whiskies have similar profiles), and Licor 43—a sweet and citrusy Spanish liqueur that is flavored with vanilla—is subbed for Drambuie. Madeira, a fortified Portuguese wine, adds structure and body, while Fernet-Branca provides a kick of its trademark bitterness. The amaro is made from a secret blend of 27 herbs, roots and spices, including saffron, rhubarb, chamomile and gentian. Stirred together, the full-flavored ingredients produce a complex and delicious drink, and the liquid is topped off with fresh shaved black cardamom, which complements each sip with earthy, smoky and floral aromas. The Nail in the Coffin tastes great at any time of day, but Means says the cocktail is meant to be enjoyed at the end of a meal, putting that final nail in the coffin of your night. 5 Rules You Should Know for Drinking Japanese Whisky