The mojito is a classic rum cocktail, but it’s also incredibly versatile. This recipe uses a hibiscus syrup to dress it up.

Glass: Collins filled with ice, turbinado sugar rim

1 squeezed lime
2-3 muddled mint leaves
1 oz hibiscus syrup
2-3 oz Montanya Platino rum
Top with Seltzer

Garnish with dried flower from syrup.

Hibiscus Syrup
1 c water
2 c honey
1 c dried hibiscus flowers

Heat water and hibiscus flowers until a strong tea. Add honey until dissolved into the water. Store chilled for up to 30 days.

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Other varitations of the Mojito: There’s the classic, of course, but you can also turn your mojito into a “bojito” by adding berries or watermelon. Know another variation? Let us know!