|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)|
What hot Cuban summers are made for.
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.