Como la Flor
Photo by Josh Huskin

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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
  1. Muddle mint with pineapple gomme in a hurricane glass.
  2. Swizzle the remaining ingredients in the glass with crushed ice.
  3. Top with a splash of Topo Chico.
  4. Garnish with edible flowers and mint.
  • from Hillary Woodhouse of Brooklynite, San Antonio, TX

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