2 oz. Nelson’s Green Brier Tennessee whiskey
1 oz. Blackberry syrup
½ oz. Lemon juice
¼ oz. Vanilla syrup
3 dashes Peach bitters
Combine all ingredients in a cocktail shaker, add ice and shake until chilled. Strain into a rock glass over pebble ice and garnish with a lemon wheel.
Mixologist Jackie Jansen created this recipe.