Ingredients

  • 1½ ounces Kappa
  • 1 teaspoon Crème Yvette
  • ½ ounce Singani 63
  • ½ ounce fresh juice
  • ½ ounce fresh juice
  • ¾ ounce simple syrup
  • 1
  • Garnish: 1 twist and 1 edible flower

Method

Dry shake all the ingredients without ice, then shake again with ice. Double strain into a chilled coupe. Express the lemon twist over the top of the drink and discard, then garnish with the edible flower.