1 1/2 ounces Cadenhead’s Old Raj Dry Gin
1/2 ounce Paula’s Texas Lemon
1/4 ounce Pagès Parfait Amour Crème de Violette
liberal splash of Fever-Tree Bitter Lemon
Luxardo maraschino cherries (garnish)
lemon peel, long and twisted (garnish)
edible orchid (garnish, optional)
Combine gin, Paula’s Texas liqueur, and crème de violette over ice and shake only twice. This is not intended to chill the drink, only combine the flavors. Strain into a Collins glass over crushed ice. Add Fever-Tree Bitter Lemon to taste. Garnish with cherries, lemon peel, and—if you really want to impress—an edible orchid.
