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.
