- 2 1/2 ounces pisco, preferably Peruvian
- 1/4 ounce aged aquavit, preferably Linie
- 3/4 teaspoon honey
- 5 dashes of orange flower water
- Dash of Angostura bitters
- 1 organic orchid, nasturtium or other edible flower, for garnish (optional)
How to make this recipe
- In a mixing glass, combine the pisco, aquavit, honey, orange flower water and bitters; fill with ice and stir well. Strain into a chilled coupe and garnish with the flower.