License To Fly Recipe

If you need infused spirits (optional)

To make lemon peel–infused vodka: place the zest of 2 large lemons (avoid pith) in 8 oz vodka, let steep 24–48 hours, then strain. To make lavender‑infused Lillet: place 1 teaspoon dried culinary lavender in 4 oz Lillet for 1–2 hours, taste every 20 minutes and strain when desired floral level is reached.

Chill a coupe or Nick & Nora glass in the freezer or with ice and water while you build the cocktail.

Add sour cherry gin (1.5 oz), lemon peel–infused vodka (0.75 oz), lavender‑infused Lillet (0.5 oz), crème de violette (0.25 oz), maraschino liqueur (0.25 oz), fresh lemon juice (0.25 oz), and simple syrup (0.25 oz) into a cocktail shaker.

Fill the shaker with ice until nearly full. Seal and shake vigorously for 12–15 seconds until the outside of the shaker is well chilled and slightly frosted. The vigorous shake helps integrate the viscous liqueurs and produces a silky texture.

Dump the ice from the chilled glass. Double‑strain the cocktail through a fine mesh strainer into the chilled coupe or Nick & Nora glass to remove small ice chips and any pulp.

Express the oils of a long lemon twist over the surface of the cocktail by holding the twist skin side down and giving it a sharp bend to release oils, then run it around the glass rim and drop it into the drink.

Optional: Spear or float a fresh or candied sour cherry on a cocktail pick and rest across the rim or drop into the drink.

Serve immediately. The drink should present a pale violet hue with floral and tart cherry aromas and a clean lemon brightness.