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
- 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.
- from Hillary Woodhouse of Brooklynite, San Antonio, TX