1 12 oz Gin
34 oz Kirschwasser
34 oz Lemon juice
12 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.
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