Ingredients

• 45 ml Peruvian pisco (preferably a premium brand)
• 30 ml Green Chartreuse
• 15 ml yuzu juice (freshly squeezed, if available)
• 15 ml simple syrup
• 3 dashes orange bitters
• Edible flower for garnish (e.g., pansy, viola, or nasturtium)

Instructions

• Fill a mixing glass with ice.
• Add 45 ml of Peruvian pisco to the mixing glass.
• Pour 30 ml of Green Chartreuse into the mixing glass.
• Add 15 ml of freshly squeezed yuzu juice. If fresh yuzu juice is unavailable, you can substitute with a high-quality bottled yuzu juice.
• Pour 15 ml of simple syrup into the mixing glass. To make simple syrup, combine equal parts sugar and water in a saucepan, heat until the sugar dissolves, and allow it to cool before use.
• Add 3 dashes of orange bitters to the mixing glass.
• Stir the cocktail gently with a long-handled bar spoon for about 20-30 seconds, ensuring all ingredients are well mixed and chilled.
• Strain the cocktail into a chilled coupe glass.
• Garnish the cocktail with an edible flower, placing it gently on the surface of the drink.
• Serve immediately and enjoy the harmonious blend of flavors from the Andes to the Alps in this unique and visually appealing cocktail.