Garnish:
Mint sprig & Luxardo maraschino cherry
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 7 fresh | Mint leaves |
| 2 fl oz | Bacardi Gold rum |
| 1/4 fl oz | Giffard Sugar Cane Syrup |
| 1/6 fl oz | Lime juice (freshly squeezed) |
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Our comment:
What hot Cuban summers are made for.
History:
Created by Constantino (Constante) Ribalaigua Vert at El Floridita in Havana, Cuba. This recipe is adapted from a 1937 Bar Florida (later renamed Floridita) menu. The name refers to Mario García Menocal, who was president of Cuba from 1912 to 1920.
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