1 1⁄2 oz Gin
3⁄4 oz Kirschwasser
3⁄4 oz Lemon juice
1⁄2 oz Simple syrup (or ~2 teaspoons fine granulated sugar; Shellenberger calls for 8g)
1 bsp Crème de Violette
1 twst Lemon peel (expressed and discarded)
Shake, strain, up, twist.
Shellenberger redistills his kirsch with chipotle peppers for aromatics; perhaps a chipotle-infused simple syrup here would produce a comparable aroma.
Stephen Shellenberger, boston apothecary
Gin, Kirschwasser, Crème de Violette, Lemon juice, Simple syrup, Lemon peel