The lime juice is usually added to the sugar cane syrup and mint leaves- this is the sticky part. The rum is added next and the drink is served with ice and sparkling water. Lime slices are always used as garnish.

Over the years, several different versions of this Cuban drink have emerged. The mojito is definitely a refreshing drink for a hot summer day, the freshness of the juice quenches the thirst and the rum immediately soothes the mind.

How To Make It:

Mix alcoholic ingredients one part each – and add 7-up. Eight shots of each requires a 2L bottle of 7-up.

Glass: Punch bowl

How To Make It:

Muddle strawberries, mint, lime and Creme de Fraise des Boise hard in a shaker tin. Add rum and fill shaker with ice. Shake well. Double strain (through sieve) into Collins Glass filled with cracked ice. Top with a splash of soda water.

Glass: Collins glass

Ingredients

• 3 cups (packed) fresh mint leaves
• 9 tablespoons sugar
• 1 1/2 cups Bacardi Silver rum
• 1/2 cup fresh lime juice
• 6 cups club soda
• 6 cups crushed ice
• 6 lime wedges

How To Make It:

Since the idea is to get 6 drinks out of this, keep 6 (or more) mint leaves back for the garnish. Take the remaining mint leaves and put them in a bowl with the sugar. With a wooden spoon mash ingredients until the oils are released and you can really start to smell the mint. Throw it in a pitcher (you may want to strain it first, but I don’t) and add the lime juice and rum. Stir it until the sugar is dissolved. Add your club soda and gently stir.

Now grab your individual glasses and fill them with CRUSHED ice. Pour the mojito and garnish each glass with mint leaves and a lime wedge.

One other tip: When I am muddling the mint leaves and sugar, I like to throw the hull of a lime in as well. I’m not sure if it does anything, but I have a strange idea that the juices from skin of the fruit add a little something.

Bonus: Want to see the world’s slowest Mojito being made? This is a great video, but I couldn’t embed it. See how they mix mojito’s old-school in Cuba. It may be slow, but I bet that tastes GOOOOD.

Jeffrey Morgenthaler and I must be on the same psychic wavelength because we both posted a bunch of stuff about Mojito’s today. The cool thing is that Jeffrey actually writes nice, helpful and articulate posts, whereas I post goofy videos and write about Orbit Mint Mojito Gum.

Jeffrey has a really nice post documenting some “do’s” and “don’t”s when it comes to making or ordering mojitos. Here are a few tips I would like to bring special attention to:

• Do use crushed ice in your mojitos. Crushed ice will melt faster, which is a good thing in a drink with such strong flavors. The extra surface area of crushed ice also means a colder drink.
• Do not over-muddle the mint, or muddle the lime with the ice cubes. These are strictly amateur moves.
• Do not order a mojito when there is a line at the bar. Your bartender is probably not going to put a lot of love into it. In fact, you might get just the opposite.
• Do not slurp down a mojito in less time than it took your bartender to make it. You’re probably already on the back burner for ordering it in the first place, and it’s going to be a while before you’re allowed another.

This is enough to get you started… now go read the whole list.

How to make it:

Add mint and lime wedge into Collins glass, then muddle. Fill glass with ice. Add half Sprite (or 7-up) and the other half with sweet and sour mix. Shake in mixing tin and pour.

• 1 1/2 oz. Mount Gay rum
• 1 1/2 oz. lime juice
• 1/4 oz. simple syrup
• 2 oz. club soda
• 5 raspberries
• 5 mint leaves

The Raspberry Mojito is one of my favorite drinks! Pour the simple syrup, mint leaves and raspberry in a highball glass. Muddle well, fill glass with ice. Pour in the rum and lime juice. Top off with club soda. Garnish with lime.

2-3 oz Light Rum
Juice of 1 Lime (1 oz)
2 tsp Sugar
2-4 Mint sprigs
Soda Water

Directions: Lightly muddle the mint and Sugar with a splash of soda Water in a mixing glass until the Sugar dissolve and you smell the mint. Squeeze the lime into the glass, add Rum and shake with ice. Strain over cracked ice in a highball glass. Top with soda Water,

3 fresh Mint sprigs
2 tsp Sugar
3 tblsp fresh Lemon juice (or lime)
1 1/2 oz Light Rum
Chilled Club soda

Directions: In a tall thin glass, crush part of the mint with a fork to coat the inside. Add the Sugar and lemon juice and stir thoroughly. Top with ice. Add Rum and mix. Top off with the club soda (or seltzer). Add a lemon slice and the remaining mint. Serves one.

1/2 handful Mint leaves
3 cl Lemon juice
1/8 L Jamaican Dark Rum
1/8 L Club soda
8 drops Angostura bitters

Directions: Put mint with lemon juice in a glas, mash the mint with a spoon, ice, Rum & fill up with club soda. Top it with Angostura.

6 fresh Strawberries
2 Mint sprigs
3 wedges Lime
2 cl Creme de Fraise des Bois (Cartron)
5 cl Rum (Havana Club 3 year old)
1 splash Soda Water

Directions: Muddle strawberries, mint, lime and Creme de Fraise des Boise hard in a shaker tin. Add Havana Club 3-year Old Rum and fill shaker with ice. Shake well. Double strain (through sieve) into Collins Glass filled with cracked ice. Top with a splash of soda wa