recipe 
yields
1 cocktail
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
Ingredients
steps
- 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.
Date Published: 03.16.15
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- from Hillary Woodhouse of Brooklynite, San Antonio, TX
