May Flowers

1 ½ oz. Absolut vodka
¾ oz. East India sherry
¼ oz. Maraschino liqueur
1-2 drops Almond extract
¾ oz. Lemon juice

Combine ingredients and dry shake. Strain over crushed ice in a short rocks glass and garnish with a bouquet of edible flowers.

Kevin Denton, lead mixologist for Pernod Ricard, created this recipe.

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