One of the highlights of the Beard Awards reception was the vast assortment of festive cocktails. Among our favorites was this delicious blackberry and whiskey concoction from Patricia Richards of the Wynn Las Vegas. Here’s the recipe: 4 fresh blackberries 1 ½ ounces fresh sweet and sour mix ¼ ounce Sonoma Vanilla–infused simple syrup ½ ounce Briotett crème de cassis 1 ½ ounces Gentleman Jack Tennessee Whiskey Muddle the blackberries with the sweet and sour. Add simple syrup, crème de cassis, and whiskey. Shake with ice until chilled, strain over cracked ice in an old-fashioned glass, and serve garnished with a mint sprig.