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Partner in Crime

Partner in Crime

A nutty and bittersweet dessert cocktail.

Don’t be fooled by the dollop of whipped cream—this Partner in Crime cocktail packs a spirited punch. “The idea was to create a stirred, more spirit-driven, dessert-style cocktail,” says Will Lee, beverage director and proprietor at Grey Ghost in Detroit. Lee complements the blended scotch base with bittersweet amaro, a nutty sherry, and a hint of sweetness from a banana liqueur.


  • 1 oz. blended Scotch whisky
  • 3/4 oz. banana liqueur
  • 1/2 oz. Averna
  • 1/4 oz. amontillado sherry
  • 2 dashes walnut bitters
  • 2 dashes chocolate bitters
  • Tools:barspoon, strainer, saucepan, whisk
  • Glass:coupe
  • Garnish:cinnamon-demerara whipped cream


Stir all of the ingredients with ice, then strain into a chilled glass and top with cinnamon-demerara whipped cream.

Cinnamon-Demerara Whipped Cream
Combine 2 cups of sugar, 1 cup of water, and 2 cinnamon sticks in a small saucepan and heat to a low simmer, stirring until the sugar has dissolved. Remove from heat, cover, and let steep for 1 hour, then strain and bottle for use; keeps refrigerated for up to 1 week. To make the cream, use a whisk to whip four parts heavy whipping cream to one part syrup until thick and fluffy.

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