Norwegian Embassy

• 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
• Ice
• 1 organic orchid, nasturtium or other edible flower, for garnish (optional)

1. In a mixing glass, combine the pisco, aquavit, honey, orange flower water and bitters; fill with ice and stir well.
2. Strain into a chilled coupe and garnish with the flower.

pisco, aged aquavit, honey, water, bitters, orchid

Taken from www.foodandwine.com/recipes/norwegian-embassy-cocktails-2013 (may not work)