1/2 oz. fresh lemon juice
1/2 oz. fresh orange juice
1/2 oz. pineapple juice
1/4 oz. demerara syrup
1/2 oz. Grenadine
1 1/2 oz. bourbon
1 dash Angostura bitters
Garnish: Edible orchid
Combine all the ingredients in a cocktail shaker with cracked or cubed ice. Shake and double-strain into a chilled coupe and garnish with an edible orchid on the edge of the glass.