Cut a piece of the clementine peel about a ½-inch wide for the garnish. Hold the skin side an inch or two above a flame for a few seconds until the skin takes on a slight burnt color. Set aside.

Tear the rest of the clementine peel into pieces. Sprinkle with sugar and roast at 275° for about 25 minutes. Let cool. Set aside. Store in container at room temperature.

In a shaker filled with ice, add the bourbon, Amaro, maple syrup and bitters, and shake. Pour into whiskey glass with sphere ice cubes and garnish with bourbon cherries and the roasted and the burnt clementine peels.

In addition to the black walnut bitters, the roasted clementine peel gives a nice aroma, so be sure to use the right glass to enhance the experience. The roasted rind will become a new favorite garnish for a variety of cocktails.