A delicious, vibrant Mojito made with Flor de Cana's 12 year old Rum, Candy Cane Syrup and Mint!
- Difficulty: Intermediate
Candy Cane Syrup Recipe: To make the Candy Cane Syrup, pour 1 cup Boiled Water, with 1 cup Granulated Sugar with 4 roughly chopped Candy Canes. Stir until combined and dissolved. Let it sit until it reaches room temperature before storing in fridge.
Also used in the El Tequileno Candy Cane Margarita Recipe here!