Honey Lemonade Rum Cocktail Recipe
Glass: High Ball
In Glass:
2.5 oz Montanya Platino Rum
1 oz honey lavender syrup (recipe below)
1 fresh-squeezed lemon, reserving a wheel for the garnish
A few fresh mint leaves
Add ice and top with soda water.
Honey Lavender Syrup
3 cups water
1 cup raw honey
1/2 cup dried lavender blossoms
Bring water and honey to a light simmer, stirring often. Remove from heat. Add lavender blossoms and stir until mixed. Refrigerate for 2-4 days. Strain blossoms and refrigerate up to 30 days.
Here Montanya bartender Polly shows how to make Honey Lemonade: