The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Savor the South eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Cómo la Flor

Advertisement

Ingredients

Mint leaves

¾ ounce pineapple gomme

1½ ounces Flor de Caña Extra Seco Rum

½ ounce campari

½ ounce lemon juice

2 drops orange flower water

Topo Chico

Edible flowers and mint, for garnish

Directions

Muddle mint with pineapple gomme in a hurricane glass. Swizzle the remaining ingredients in the glass with crushed ice. Top with a splash of Topo Chico. Garnish with edible flowers and mint.