Ingredients

1 part BACARDI® Rum
3 parts Club Soda
12 Mint Leaves
1/2 Lime
1/2 Part Sugar

Method - The Procedure
Place 12 mint leaves, 1/2 part sugar and 1/2 lime in a glass. Muddle well with a pestle. Add BACARDI, top off with club soda, stir well and garnish with sprigs of mint or a lime wheel..

Ingredients
20 mint leaves, chopped
2 tablespoons superfine sugar
1/2 cup fresh lime juice
Crushed Ice
3/4 cup light rum
6 ounces seedless watermelon, pureed

Method - The Procedure
In the bottom of a large shaker, muddle the mint, sugar and half the lime juice. Fill the shaker with ice. Add the rum, watermelon and the remaining lime juice. Shake well.

Strain the mojitos into old fashioned glasses over ice and serve.

Ingredients
2 cups sugar
2 cups water
1 1/2 cup fresh lime juice
16 fresh mint leaves
Crushed Ice
2 cups white rum
4 teaspoons blue curacao (optional)
2 2/3 cups club soda
Fresh mint sprigs

Method - The Procedure
Stir sugar and 2 cups water in pan over medium low heat until sugar dissolves (do not boil). Transfer syrup to bowl. Can be made 1 week ahead. Cover and chill.

In highball glasses, place 3 T. syrup, 3 T. lime juice, and 2 mint leaves. Stir, crushing mint to release flavor. Fill each glass with crushed ice, then 1/4 cup rum and 1/2 t. curacao if desired. Pour in 1/2 cup soda and garnish with mint.

Ingredients
10 mint leaves
2 tablespoons sugar
1/2 lime, juiced
1 1/2 ounce rum
Ice
1 Splash club soda
1 Mint sprig for garnish

Method - The Procedure
Mix mint leaves, sugar and lime juice in a small mortar bowl; crush mint. Add rum and stir. Pour into a glass with ice. Add a splash of club soda, and garnish with a mint sprig if desired.

Ingredients
1/2 cup dark honey
1/2 cup fresh lime juice
1/2 cup firmly packed fresh mint leaves
2 cups fresh grapefruit juice, chilled
2 cups fresh orange juice, chilled
2 teaspoons grated lime zest
1 lime, cut into 6 slices

Method - The Procedure
In a small saucepan, combine honey and lime juice. Bring to a boil over medium heat. Add mint leaves and remove from the heat. Steep the honey mixture for 5 minutes, then pass the mixture through a fine-mesh sieve placed over a bowl, pressing down lightly on the leaves with the back of a wooden spoon. Refrigerate the syrup until cold.

In a large pitcher, combine mint syrup, grapefruit and orange juices, and lime zest. Stir until the syrup is dissolved. Pour into tall, chilled glasses and garnish each glass with a lime slice.

From “The New Mayo Clinic Cookbook”

Ingredients
1 lime wedge
5 teaspoons fresh lime juice
5 fresh mint sprigs
6 tablespoons rum
Ice

Method - The Procedure
Rub lime wedge around rim of martini glass. Dip rim in sugar. Mash mint sprigs with lime juice in cocktail shaker. Add rum and fill shaker with ice. Shake vigorously. Strain into sugared glass and serve.

Ingredients
1 cup (packed) fresh mint leaves
2/3 cup sugar
2/3 cup fresh lime juice
2 cups golden rum
ice cubes
1 1/2 cup club soda
mint springs and lime slices for garnish

Method - The Procedure
Combine mint, sugar and lime juice in large bowl; mash well with a muddler. Let mixture stand at least 15 minutes and up to 2 hours.

Stir in rum.

Using ladle, divide mixture among tall glasses. Fill glasses almost to top with ice cubes then top each with 3 tablespoons of club soda. Garnish with a lime slice and sprig of mint. Serve with a straw.

Ingredients
1 tablespoon sugar
3 sprigs of sweet mint
1 lime, juiced
ice
1 1/2 shots white rum - Bacardi Silver
1 splash orangina
1 splash soda water

Method - The Procedure
Chop mint. Add to sugar, and grind with a spoon to release the mint flavor. Use a mortar and pestle if available. Add ice, lime juice and rum. Splash with grapefruit juice, orangina, and soda water. Garnish with a thin slice of lime dipped in brown sugar (float on top).

This is a slight variation of the classic Cuban Mojito with Orangina, but it adds a great taste. Watch out! These can be dangerous!

Ingredients
1 teaspoon Superfine sugar
2 ounces white rum
7 sprigs mint

Method - The Procedure
Quarter a lime and put it, about seven good sprigs of mint and superfine sugar into a tall glass.

Mash or crush the ingredients. Fill with ice, add white rum and fill with soda. Garnish with a mint leaf or fresh raspberry.

Ingredients
3 fresh Mint sprigs
2 teaspoons Sugar
3 tablespoons Lemon juice (or lime), fresh
1 1/2 ounce Light rum
Club soda, Chilled

Method - The Procedure
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.

Ingredients
2 sprigs fresh mint
3 wedges fresh lime
12 drops Sweet 10 sugar substitute
Crushed ice
2 ounces rum
6 ounces club soda

Method - The Procedure
Muddle mint sprigs and lime wedges with a sugar substitute in the bottom of a tall glass. When the ingredients are well pulverized, add ice to fill the glass. Add the rum and club soda. Stir very well.

You have just made a low carb mojito that taste great!

Ingredients
6 large fresh spearmint leaves, PLUS”PLUS” means this ingredient in addition to the one on the next line, often with divided uses
1 nice sprig for garnish
4 teaspoons superfine sugar, more to taste
1 lime
Crushed ice as needed
1/4 cup light rum
Cold club soda as needed

Method - The Procedure
In a tall narrow (Collins) glass, mash the mint leaves ints the sugar with a muddler or a similar tool, like the handle of a wooden spoon, until the leaves look crushed and the sugar starts to turn light green, about 30 seconds.

Cut the lime the quarters. Squeeze the juice from all four quarters into the glass, dropping two of the squeezed quarters into the glass as you go. Stir with a teaspoon until the sugar dissolves into the lime juice.

Fill the glass with crushed ice and pour the rum over the ice. Top off with club soda, stir well, garnish with the mint sprig and serve at once.

Ingredients
1 teaspoon powdered sugar
2 ounces fresh lime juice
4 mint leaves
1 sprig of mint
2 ounces Havana Club white Rum
2 ounces club soda

Method - The Procedure
Place the mint leaves into a long mojito glass (often called a “collins” glass) and squeeze the juice from a cut lime over it. You’ll want about two ounces of lime juice, so it may not require all of the juice from a single lime. Add the powdered sugar, then gently smash the mint into the lime juice and sugar with a muddler (a long wooden device, though you can also use the back of a fork or spoon if one isn’t available). Add ice (preferably crushed) then add the rum and stir, and top off with the club soda. Garnish with a mint sprig.

Note: There are countless recipes for the Mojito (prounced moh-HEE-toh), but this version is for the one Hemingway himself enjoyed at the Mojito’s place of birth: La Bodeguita del Medio in Havana, Cuba. If you are throwing a Cuban theme party (Havana night themed party), plan on serving mojitos.

Optional: While the following isn’t the authentic original Bodeguita del Medio Cuban recipe for a mojito, some people will take half of the juiced lime and cut into into four wedges to add to the glass.

Another variation is to add Angostura bitters to cut the mojito’s sweetness, which is a popular version in Havana hotels although not the true Bodeguita recipe. Some Cubans also use “guarapo” in place of the powdered sugar, which is a sugar cane syrup available in some supermarkets or online Latin grocery stores.

Ingredients
1/4 cup blackberries
3 mint leaves
1 teaspoon raw sugar
1 tablespoon lime juice
3 ounces white rum
Cracked ice

Method - The Procedure
In a bar shaker crush together blackberries, mint leaves, sugar and lime juice with a mortar or the back of a spoon until the mixture becomes slightly mushy. Add rum and ice, shake and serve in Tom collins, garnish with a lime slice.

Ingredients
1 oz raspberry vodka
2 oz Pimm’s® gin
1 dash sugar syrup
4 lime wedges
4 raspberries
2 strawberries
4 mint leaves

Method - The Procedure
Place the mint leaves, rasberrys, lime wedges and strawberrys (sliced in half) into a cocktail shaker. Add a splash of sugar syrup and muddle well. Add the pimms and rasberry vodka. Prepare enough crushed ice to fill the highball glass to just over half way. Add 5/6 ice cubes to the shaker and shake well. Add the crushed ice to the glass and then strain the contents of the shaker over the crushed ice. Top up with soda. Add two straws and garnish with Strawberry/Lime Wheel/Mint Sprig or all three.

Ingredients
75 ml Havana Club® dark rum (3 year old)
1 tsp (heaped) Muscovado sugar
6 lime wedges
10 - 12 mint leaves
25 ml passion-fruit puree
50 ml soda
2/3 of a glass crushed ice

Method - The Procedure
CRUSH WELL, lime, sugar, soda, 8 to 10 limes leaves anda tea spoon of crushed ice, THEN ADD, ice, passion fruit and rum, THEN, mix vigerously for one minute, and garnish with rest of mint and a straw.

The muscovado sugar is part of a mojito’s unique taste, if you find it too sweet -use less sugar add more lime!!

Some people i make this drink for like more passion fruit too!!

Ingredients
2 oz Bacardi® silver rum
2 oz soda water
1 tbsp sugar
3/4 cup ice
4 sprigs of large mint leaves
4 fresh lime slices

Method - The Procedure
Squeeze and add the lime slices into an old-fashioned glass. Add the mint leaves and decorate with mint leaves on the stem. Add the ice, sugar and soda water to make simple syrup. Use a large wooden spoon to crush and infuse the ingredients together. Add the rum last, and serve.

Ingredients
3 oz light rum
mint leaves
2 oz lime juice
1/2 tsp sugar

Method - The Procedure
Wet the rim of a cocktail glass and press down in sugar to get it on the rim. Put mint leaves and lime juice (per drink) in a cocktail shaker. Mash (”muddle”) the mint with spoon. Add light rum and ice. Shake, strain, pour. If it’s too tart, add sugar to the shaker.

Ingredients
1 1/2 oz white tequila
1/2 oz creme de cassis
2 lime wedges
12 fresh mint leaves
3 - 6 oz 7-Up® soda
1 tbsp brown sugar

Method - The Procedure

Muddle sugar, mint and squeezed lime wedges in mixing tin until mixture smells like spearmint gum. Fill with ice, add tequila and cassis, shake until the tin is icey to the touch. Pour into a collins glass, top with 7-up and garnish with a sugarcane stick and fresh mint.

Ingredients
2 oz Bacardi® light rum
1/2 oz peppermint schnapps
1/2 oz Grey Goose® Le Citron vodka (or other lime vodka)
1/2 lime (about 4 wedges)
12 fresh mint leaves
ice
3 oz club soda
2 tsp sugar

Method - The Procedure
In a highball glass, drop the limes, then mint, and add the sugar.
Muddle together, but don’t break down the mint too much, otherwise, You’ll be sipping mint bits. If you don’t have muddler, you can use a wooden spoon, or the bottom of an ice cream scoop handle. You want to basically crush the juice out of the limes, while using the sugar to grind against the limes and mint to release their oils and flavors. You’re not trying to dissolve the sugar here.

Next pour in the alcohol. I like grey goose because its particularly light, you can use whatever you have on hand, or use 3 oz of Barcardi Limon in place of the light rum and grey goose.

Some people add the ice here, but I don’t recommend it, because if you do, then the sugar is hard to dissolve, and you end up sipping grains of sugar, so rather, stir with a bartender’s swizzle stick, or whatever you have on hand, don’t shake though, cause it’ll damage the mint, breaking it apart.

Once the sugar is dissolved (you can usually tell after about 20 vigorous stirs, or when you look at the bottom of the glass and see no sediment), and lots of ice, and top off with club soda, about 3 oz or just to the top.

Stir to mix in the club soda, and drop in a straw and enjoy!

Ingredients
1 1/2 oz Cruzan® mango rum
3 oz club soda
4 mint leaves
1 lime wedge

Method - The Procedure
Muddle the mint leaves and lime wedge in the bottom of an old-fashioned glass. Add Cruzan mango rum and club soda as above or adjusted to taste. Add ice cubes, and serve.

Ingredients
1 1/2 oz Absolut® Mandrin vodka
3 oz sweet and sour mix
3 oz Sprite® soda
1 lime wedge
4 mint leaves

Method - The Procedure
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.

Ingredients
1 oz Malibu® coconut rum
1 oz club soda
3 lime wedges
4 mint leaves
1 tsp sugar

Method - The Procedure
Muddle lime wedges, mint leaves, and sugar with a splash of club soda. Fill glass with ice and add the Malibu rum & 1 oz. club soda. Shake all ingredients together. Try not to shake too hard so you don’t flatten the soda.

Ingredients
1 1/2 oz Herradura® silver tequila
3 fresh mint sprigs
2 tsp sugar
1 tbsp fresh lime juice
2 1/2 oz fresh mango juice
1 splash club soda

Method - The Procedure

Muddle the mint leaves, sugar and lime juice in the bottom of a tall glass. Add Herradura and mango juice. Add a splash of club soda and ice cubes. Serve with a mint leaf garnish.

Ingredients
1 1/4 oz Kazkar Feni® cashew apple liqueur
2 apple slices
2 tsp sugar
4 - 6 oz apple juice

Method - The Procedure
Crush the apple slices with the sugar in the bottom of a highball glass. Stir thoroughly and top with ice. Add the Kazkar Feni cashew apple liqueur, top off with apple juice and stir. Garnish with an apple wheel and lime wedge, and serve.

Ingredients
2 oz Bacardi® Big Apple rum
6 oz club soda
3 lime wedges
2 tsp sugar
3 fresh mint sprigs

Method - The Procedure
Add the lime, sugar and mint sprigs to a highball glass and muddle with a muddler. Add several ice cubes and pour in the Bacardi apple rum. Top with club soda (adjust to taste), and stir. Garnish with an apple slice and a lime wedge, and serve.

Ingredients
3 fresh mint sprigs
2 tsp sugar
3 tbsp fresh lime juice
1 1/2 oz light rum
club soda

Method - The Procedure
In a tall thin glass, crush part of the mint with a fork to coat the inside. Add the sugar and lime juice and stir thoroughly. Top with ice. Add rum and mix. Top off with *chilled* club soda (or seltzer). Add a lime slice and the remaining mint, and serve.