Havana

• 1 1/2 ounces Gosling’s rum
• 3/4 ounce Cointreau
• 1/2 ounce fresh lime juice
• 1/4 ounce simple syrup
• Splash of orange juice
• Dash of orange bitters

Combine all ingredients in an ice-filled cocktail shaker. Shake until cold, and then strain into a sugar-rimmed cocktail glass. Garnish with edible flowers.

Drinks like this help me pretend it’s summertime on a cold San Francisco August day. Recipe taken from The Art of the Bar.