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.