Add all ingredients, except the lemon peel, to a mixing glass and fill with ice.

Stir, and strain into a chilled cocktail or coupe glass.

Express lemon oils over cocktail and discard the peel.

Garnish with a cherry.%Oolong tea–infused ruby port:I steeped loose tea (Wuyi Oolong tea and a small amount of rooibos tea) into Graham's 6 grapes port.For every 20 ounces of port, I added 8 ounces of dry oolong tea and 1 ounce of rooibos (measured out by my jigger, I am not sure how the conversion of wet to dry ounces are).

I let this steep for about 18 minutes.

The oolong flavor is definitely prominent by the end.%Cardamom-infused Amèr Nouvelle:For this I added a crushed (green) pod to each ounce of liqueur and let it steep about 25 minutes.

I would taste as I infuse though, as cardamom pods can vary in strength.

One infusion timing test I did went only 19 minutes.

The flavor added is very light and gentle.