1/2 oz. fresh lemon juice
1/2 oz. passion fruit syrup
1/2 oz. John D. Taylor's Velvet Falernum
1 1/2 oz. Peruvian pisco
1/2 oz. gin
6 drops Bittermans Burlesque bitters
Garnish: Edible orchid or hibiscus flower
Combine all the ingredients in a cocktail shaker and fill with cracked or cubed ice. Shake and double-strain into a chilled coupe and garnish.
Note: If you are unable to get Burlesque bitters, substitute other fruit bitters.