|1 fresh||Lemon peel|
|8 fresh||Mint leaves|
|1 fl oz||Camus VSOP Cognac|
|1 fl oz||Tawny port (10 year old)|
|1⁄4 fl oz||Luxardo Maraschino liqueur|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Mint, cognac, port, lemon and maraschino - all subtly contribute to this Cuban take on Mexico.
Recipe adapted from a 1937 Bar Florida (later renamed Floridita) menu, Havana, Cuba.
The contentious history of the Julep, along with its variants can be found on our page.