This potent drink combines pisco with Norwegian aged aquavit, honey and a good amount of orange flower water. The result is an aromatic cocktail that is silky, spicy and floral.
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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 It
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.
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