Ingredients
- 1½ ounces Riazul Añejo tequila
- ½ ounce fresh lime juice
- ¼ ounce fresh agave nectar
- ½ ounce Luxardo maraschino liqueur
- ½ ounce Rothman & Winter’s Crème de Viollete
Chef notes
This seriously sophisticated drink — dubbed the The Milla Alta — is perfect for spring. The award-winning bar crew of Nate Weber, Ben Bauer and Nick Luedde from The Libertine in St. Louis created it by fusing the margarita with a classic Aviation cocktail.
Preparation
Combine ingredients and shake with ice. Strain into coupe glass. To garnish, press 1/8 of a sliced lemon in the base of the coupe. Add a brandied cherry to glass.
