Add 2 oz gin, 0.75 oz Yuzuri (yuzu liqueur), 0.25 oz Crème de Violette, 0.25 oz maraschino liqueur, 0.5 oz fresh yuzu juice, and 0.25 oz simple syrup to a cocktail shaker.

Add ice and shake

Fill the shaker with about 6 large ice cubes. Seal and shake vigorously for 12–15 seconds until the outside of the shaker is well chilled and slightly frosted — this chills and properly dilutes the mixture.

Double-strain

Double-strain the cocktail into a chilled coupe or Nick & Nora glass (or over 3 cubes of fresh ice in a rocks glass if preferred) using a Hawthorne strainer and a fine mesh strainer to remove tiny ice shards and any pulp from the yuzu juice.

Garnish & finish

Express the oils of a yuzu or lemon wheel over the drink by holding the wheel over the glass and giving it a quick twist, then drop it into the drink (or balance on the rim). Optionally, float an edible violet or a maraschino cherry for a visual accent.