Mixologist Jackson Cannon calls this drink a celebration of late summer. He sources the berries from New England farms, including Sparrow Arc Farm in Troy, Maine, and Sylvan Nurseries in Westport, Massachusetts.
1 small edible orchid or 1 lemon twist, for garnish
In a cocktail shaker, muddle the berries, Simple Syrup, lemon juice and salt. Add the pisco; shake. Fine strain into a chilled double rocks glass, add crushed ice and garnish with an orchid or lemon twist.