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The Black Seed

Photo: Coral Von Zumwalt

Total time 5 mins

Serves 1

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.


  • 3/4 cup blackberries
  • 1/2 ounce lemon juice
  • 1/2 ounce simple syrup
  • 1/2 ounce Ramazzotti amaro* or Campari
  • 1 1/2 ounces whiskey such as Slow Hand Six Woods* or Johnny Walker Red Label
  • Lemon slice

How to Make It

  1. 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.

  2. *Find Ramazzotti amaro (an Italian bitters liqueur) at well-stocked liquor stores, and Slow Hand Six Woods whiskey at

Odys + Penelope and The Sycamore Kitchen restaurants, Los Angeles