Wolves At The Door Recipe

Chill glass

Place a coupe or Nick & Nora glass in the freezer or fill with ice water to chill while you build the cocktail.

Muddle (optional)

If using a fresh blackberry for extra aroma/flavor, add the blackberry and 0.25 oz simple syrup to a mixing glass and gently muddle once or twice to release juices. Do not pulverize — you want aroma and a bit of puree only.

Add rye whiskey, dry vermouth, Campari, blackberry liqueur, fresh lemon juice, remaining 0.25 oz simple syrup (if you muddled in the previous step, only add the remainder), and 2 dashes of Angostura bitters into a cocktail shaker filled with ice.

Shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosted. The shaking helps lift the blackberry elements and incorporate the citrus.

Discard ice or water from the chilled glass. Double-strain the cocktail into the chilled coupe or Nick & Nora using a Hawthorne strainer and a fine-mesh strainer to remove seeds and pulp for a silky texture.

Express the lemon peel over the drink by pinching it skin-side down to release oils, then rub the rim with the peel and drop it into the cocktail (or rest on the rim). Garnish with the fresh blackberry on a pick or floated on top.

Serve immediately. Recommend tasting and adjusting future batches: increase simple syrup by 0.25 oz if too tart, or reduce Campari by 0.25 oz if too bitter.