This mojito pairs the tart, bright flavor of blueberry with a smooth, sumptuous, and easy-to-make lavender syrup. Begin by bringing a cup of water and 3 tablespoons of lavender flowers (fresh or dried) to a boil. Slowly stir in 2 cups of organic sugar until fully dissolved and simmer for 5 minutes to make a simple syrup. Allow to cool. This mixture will keep for a week or more when refrigerated. To mix the cocktail, begin with 2 ounces Papagayo Platinum Rum, 3-4 blueberries, 4-6 mint leaves, 1 ounce of organic lime juice and 1 ounce of the lavender simple syrup. Muddle, then add ice and stir. Pour into a lowball glass and top off with soda water. Top with a pinch of ground cardamom and garnish with a lime wedge.