Smoky and slightly fruity, this cocktail has loads of complexity. It's from Karen Hatfield, chef-owner of Odys + Penelope and Sycamore Kitchen restaurants in Los Angeles.
Photo: Coral Von Zumwalt
Thoroughly muddle blackberries in a cocktail shaker. Add lemon juice, simple syrup, amaro, whiskey, and 1 cup ice cubes. Cover and shake well. Pour contents into a glass and add a lemon slice.
*Find Ramazzotti amaro (an Italian bitters liqueur) at well-stocked liquor stores, and Slow Hand Six Woods whiskey at holidaywinecellar.com.
Servings Serves 1