Clarified Cherry Custard Cocktail

Combine the cherries, water, and sugar in a medium saucepan. Place over medium high heat and bring to a boil. As soon as the syrup comes to a boil, turn the heat to low and let cook for about 5 to 10 minutes until the cherries are soft. Lightly crush the cherries. Remove from the heat.
Strain the syrup through a fine mesh strainer, gently pressing on the cherries with a spatula to extract as much of the liquid as possible. Discard the cherries. The syrup will keep for 2 to 3 weeks in the fridge.

In a container, combine the vanilla vodka, cherry brandy, Licor 43, cherry simple syrup, and lemon juice. Stir together.
Add the milk to a second container. Quickly pour the blended cocktail into the milk and immediately stir together. The mixture will begin to curdle and separate. Let sit for 20 to 30 minutes before straining. Do not stir again.
Set a coffee filter over container. You can use either one large filter or 2 or 3 smaller ones. Carefully fill the filter with the curdled mixture and allow to naturally drain. When the liquid has completely drained through the filter, transfer the filter over to a second container. Gently pour the filtered liquid back through the same filter trying not to disturb the curds too much.
Allow the liquid to completely drain through the filter. It should be lighter in colour and crystal clear. The second straining will take much longer than the first – this is normal. Transfer the clarified liquid to a clean pitcher and refrigerate until cold.
Blend the freeze dried cherries until powdery. Sift out any large pieces. Combine the cherry powder with the sugar and set aside. Add the sugar just before serving to avoid clumping.
To prepare the glass, run a piece of lemon halfway around a coupe or Nick and Nora glass. Sprinkle the edge with some of the powdered cherry sugar, shaking off the excess. Add the chilled clarified cherry custard cocktail to the glass and enjoy!