Mojito

Scaled this up in 6 qt pitcher to get a summer dinner party going, adding a slash of soda during serving. Had chilled mason jars in the fridge with ice already in them. Very easy way to greet your guests with something fun and tropical.

I suggest drinking this while reading The Night Manager by John Le Carre. (See the Amazon show based on the book, too!)

I suggest using the recipe from Mr. Boston where you use the roughness of the regular sugar to muddle the mint leaves. It's just a perfect drink. Also, how you're supposed to measure mint leaves by the ounce is strange...

Not sweet enough at all! Can barely taste the rum. From my trips to Miami all the mojitos are pretty sweet, some even served with sugarcane in the traditional places. More rum and more simple syrup opposed to granulated sugar worked for me. Get a nice rum so the taste is lovely. Ratio is 1oz simple syrup, 1oz lime juice, 2oz rum. Never shake a drink with club soda, it will explode in your shaker. Top it off with the soda and garnish with lots of lime and extra mint.

We only had dark rum on hand and they were delicious. My guests asked for my "secret."

Ok, I lived in a Cuban neighborhood in Miami when Mojitos first became popular in the US and this is not a Mojito. Wayyyy too much lime. There should be just a hint. It should not be sour.

NEVER make a mojito like this recipe calls for. It will turn you off a timeless drink. I've bartended in Vegas, LA, and Denver - 15 years running. 1. Mint should never be "torn in half". It should be muddled firmly but not enough to tear it in the bottom of glass or shaker. 2. Lime and sugar should be roughly equal parts, with a bit more lime juice than sugar. (Lemon juice is equal parts) 3. As others have said, never add soda water before shaking. Always after and use fresh ice.

2 ounces of lime juice was too much lime for me and my company. We prefer 1 ounce.

You want to add soda after shaking, alway after shaking.

I don't like overly sweet drinks, but this needed 2 teaspoons sugar to balance the lime juice.

Made this for my partner on a super hot solstice evening. She likes a nice tart citrus drink, but this was way too sour. Also, I didn't try shaking the soda water in the drink, but that seemske a disaster waiting to happen.

This recipe just did not work for me. I photographed the pile of mint before commencing to muddle - it was an absurd amount for one tall glass. I made two drinks out of it - too much mint. I love a mojito that is not overly sweet, but I doubled the sugar and it was still tart. I would post the photo if I had the option.

I prefer to strain the cocktail and garnish with a fresh sprig of mint at the end. No need to have guests picking crushed mint fragments from their teeth.

I once spent a week in Havana were we searched for the perfect mojito. Two oz. of lime juice is way too much and 4 oz.of club is also too much. More rum is always better. The perfect mojito uses Havana Club and try a dash of bitters.