In Vacanza Floral Cocktail15 mins
- 1.75 oz Absolut Elyx
- 1 oz El Dorado 3 year old rum
- 3/4 oz Velvet Falernum
- 3/4 oz Amontillado Sherry
- 1/2 oz lemon
- 1/2 oz carmalized pineapple
Combine all ingredients in shaker tin and shake vigorously with ice.
Strain over fresh ice into tropical glassware and garnish with edible nasturtium flowers and pineapple leaves.
(Read our entire In Vacanza Floral Cocktail story here.)