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Cómo la Flor

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.