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:

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