Reviewed: Nov. 7, 2009

Great recipe. I let the lime, sugar and rum sit for a good hour before finishing the drink. I think that was part of the trick. Also, I used Bacardi light rum.

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Brooke

Cooking Level: Intermediate

Home Town: Schaumburg, Illinois, USA

Living In: San Diego, California, USA

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Reviewed: Nov. 7, 2009

I planted mint plants just so I could make this drink! It was so good, I will make this again!!

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TCPmom2000

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Reviewed: Sep. 29, 2009

Refreshing. It's important to muddle, because muddling releases the oils from the mint & the lime peel. Using sugar instead of a simple syrup is also important, because the crystals' grit releases even more of the flavorful oils. I only had lemon-lime soda & no club soda, so I did reduce the sugar. After making & tasting it with the recipe's proportions, I did add a little more lime, mint & rum (personal preference).

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Rhianna

Cooking Level: Expert

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Reviewed: Sep. 20, 2009

I followed the instructions to the letter and it was perfect for my taste. Delicious and refreshing, with the just the right combination of mint and lime. I'm cool as a cucumber as I write this on a searingly hot day thanks to that mojito.

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Alf

Cooking Level: Expert

Living In: San Rafael, California, USA

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Reviewed: Aug. 12, 2009

Very refreshing! The amount of rum was just right. Like many other reviewers, I used simple syrup instead of granulated sugar. I'm going to try making the simple syrup with turbinado sugar next time around. This drink is perfect by the pool on a hot summer day. Added: I just made this again with ultrafine sugar and it is heavenly. Two tablespoons of sugar may be too much for some, but it's just right for me. Adjust the amounts of sugar, lime, and mint according to taste. The second time around, I added extra lime and muddled the sugar, lime and mint with the back of an ice cream scoop.

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MAMALEIGH

Cooking Level: Intermediate

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Reviewed: Aug. 10, 2009

Very Very good. I did take the time to make the simple syrup and add that instead. Really really good. Thank you.

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DJLeahy

Cooking Level: Expert

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Reviewed: Aug. 3, 2009

Very refreshing and authentic!

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Hilltop Woodpecker

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Reviewed: Jul. 22, 2009

I use brown sugar instead of white and it gives the drink an incredible taste!!!

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Julia

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Reviewed: Jul. 4, 2009

Two Tablespoons was WAY too much sugar. I made these a second time with 2 tsp of powdered sugar and squeezed 1/2 of a lime into the glass, rather than muddling the lime wedge. In the future I may also try simple syrup.

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Wynter

Cooking Level: Intermediate

Home Town: Bothell, Washington, USA

Living In: Anacortes, Washington, USA

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Reviewed: Jun. 22, 2009

OMG! Yum!!! I used 1/2 lime, sliced fairly thin. 1/2 part Simple syrup (1 cup sugar & 1 cup water - warmed enough to help the sugar melt) 8 or so mint leaves; muddled together; then 1 part rum, 3 parts club soda. Then ice to fill the glass. These babies don't taste strong but watch out!

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KALEX513

Cooking Level: Intermediate

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Reviewed: Jun. 19, 2009

We just got back from Mexico, and were craving this delicious drink! This recipe was even BETTER than theirs! Absolutely make the simple sugar (1 cup sugar, 1/2 cup water in a saucepan. Heat very slowly, stirring constantly, until the liquid is clear). We used pint glasses, so 2 large spoons of it was plenty. I followed the recipe step by step, and we all really enjoyed them!

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BuffaloGal

Cooking Level: Expert

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Reviewed: May 23, 2009

I am enjoying one right now and so glad that I tried this recipe....it is delicious and refreshing...I love fresh mint and lime. I did as some others and made a simple syrup instead of the straight sugar. Glad I did because it was smooth and not gritty. Thanks for this yummy and refreshing drink! Will definately be making again during the summer.

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SLJ6

Cooking Level: Expert

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Reviewed: May 22, 2009

Tasty and easy to make. Healthier than buying a mix.

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Spicitte

Cooking Level: Intermediate

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Reviewed: May 15, 2009

Almost as good as what we had in San Juan. Goes down quickly on a hot day, used simple syrup, may have to buy some lime juice to make in bulk next time.

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MTYSON

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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Reviewed: May 8, 2009

Nuff said- in Sacramento the summer gets to over 105- this is the perfect solution. Perfect while BBQ ing make in pitchers for crowds.

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jess_0721

Cooking Level: Expert

Living In: Sacramento, California, USA

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Reviewed: Apr. 28, 2009

This is so good and really easy! We have spearmint, the best mint, and peppermint in our herb garden, so I used all of them! It came out really good, but my leaves were small so I added more than 10!

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ElizabethLeigh

Cooking Level: Intermediate

Home Town: Baton Rouge, Louisiana, USA

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Reviewed: Apr. 26, 2009

Great starting point! As other reviewers I made a simple syrup instead of just the sugar. I also just made a huge pitcher used more rum and less soda. Delicious on a hot day.

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ZOPOOH

Cooking Level: Intermediate

Home Town: Portsmouth, Virginia, USA

Living In: Chesapeake, Virginia, USA

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Reviewed: Apr. 18, 2009

First recipe I've tried for this drink; it was a success! Cheers!

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ChezCristy

Cooking Level: Intermediate

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Reviewed: Mar. 13, 2009

I added more lime wedges but excellent guide to amount of sugar

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pipi2000

Cooking Level: Expert

Home Town: Cedar Lake, Indiana, USA

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Reviewed: Feb. 6, 2009

I took advice of others here and made the syrup from 1 part sugar 1 part water but threw about 10 mint leaves and half a lime into the pot and let it simmer for about 20 minutes. I now have a fantastic mojito syrup. I made enough to can a batch for future use. My Cuban husband loves to serve Cuban food to our guests and now I can make the mood complete with mojitos.

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Bev

Cooking Level: Expert

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The Real Mojito

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