pisco flower

1 1/4 oz Macchu Pisco
1/2 oz Lemon Juice
1/2 oz Tempus Fugit Crème de Violette
1/2 oz St. Germain
1/4 oz Simple Syurp
1 dash Peychaud's Bitters
1 Egg White

Shake once without ice and once with ice, strain into a cocktail coupe, and garnish with an edible orchid.
Two Fridays ago, I needed to get out of the house so I walked over to Backbar. There, I found a seat in front of bartender Amanda Greenfield. For a first drink, I asked Amanda for the Pisco Flower that she attributed to Kat Lamper as her flowery take on a Pisco Sour. Once prepared, the Pisco Flower contributed a floral aroma from the orchid garnish and violet liqueur. Next, a creamy lemon sip led into pisco and a medley of floral flavors on the swallow.