This drink, designed by Raymond Speight of Encore's Eastside Lounge, helped earn the bartender the title of Vegas' "Most Contreauversial Bartender."

Here is the recipe for the award-winning cocktail:

1 oz Cointreau

3/4 oz Plymouth gin

4 blackberries

1 oz sour mix

1/2 oz raw agave nectar

1/2 bar spoon pomegranate molasses