Reviewed: Jul. 6, 2008

Great summer drink, very refreshing. I put a sugar rim on the glass for presentation, and it looked as good as it tasted!

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erinlyn

Cooking Level: Intermediate

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Reviewed: Jul. 4, 2008

This is a "real" mojito. Very, very good and easy. Mint is very easy to grow in your own garden, so you can have fresh leaves whenever needed.

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Debby G2

Cooking Level: Intermediate

Home Town: Jackson, Michigan, USA

Living In: White Lake, Michigan, USA

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Reviewed: Jun. 29, 2008

Awesome! If you dont have a motar and pestal, smash the leaves on a plate with the sugar. Then pour all the leaves and sugar into the glass.

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LAURA2379

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Reviewed: Jun. 28, 2008

Refreshing and absolutely delicious! Thanks for the recipe!

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Marsha

Cooking Level: Expert

Living In: Mequon, Wisconsin, USA

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Reviewed: Jun. 28, 2008

We used vodka, which was really good - it's probably great with rum too. I strained ours though, because I don't like pulp.

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CooperCook

Cooking Level: Expert

Home Town: Algonquin, Illinois, USA

Living In: Creedmoor, North Carolina, USA

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Reviewed: Jun. 22, 2008

i thought this was excellent. i added 2 oz of rum per drink because i like them stronger. i used a wooden spoon to muddle and it worked great. i will definitely be making these again.

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BMAISEL

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Reviewed: Jun. 17, 2008

Picked some mint from my neighbors yard and mashed it in a bowl with an ice cream scoop. Used the simple syrup technique. The only problem was I didn't make enough (and I increased the recipe to 6 servings!)

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Joanne W.

Cooking Level: Expert

Home Town: Saint Charles, Missouri, USA

Living In: Saint Peters, Missouri, USA

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Reviewed: Jun. 9, 2008

Right on. I have mint growing wild in my yard so it's always available. I like how this recipe calls for sugar that you mix in when preparing the drink. I know some will argue simple sugar is a better way to go, but I thought the results were identical. When I made this, I didn't have club soda so I used carbonated spring water and it was a little less tart. I'm going to keep making it with carbonated water.

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Alanna

Cooking Level: Expert

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Reviewed: Jun. 5, 2008

I think that the proportions are a bit off in this recipe -- my guests added quite a bit more limes and sugar to make the pitu palatable. A tip we discovered: if you're getting lazy crushing limes (and who doesn't after drinking a few?), add a tablespoon of lime juice and save some time.

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Marci

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Reviewed: May 15, 2008

I've been making this recipe for a while now, but have found a low-carb version for all my "atkins-type" friends. I simply substitute splenda and diet sprite for the sugar and soda--not sure if you can make simple syrup w/splenda, but I don't see why not...

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nance m

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Harrogate, Yorkshire, England, U.K.

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Reviewed: May 12, 2008

UMMM! So good- gave 4 stars but would be 5 with my revisions. I took other suggestions and simmered equal amts of sugar and water and used that in place of the sugar. I probably didnt use the full amt of club soda- just topped it off. Very refreshing and yummy. Add more sugar to taste- I like mine sweet...

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SCOOPS44

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Reviewed: May 11, 2008

this drink was big hit! refreshing and easy to make. i did use simple syrup instead of regular sugar.

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islandmama78

Cooking Level: Intermediate

Home Town: Allentown, Pennsylvania, USA

Living In: Le Moule, Pointe-À-Pitre, Guadeloupe

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Reviewed: May 7, 2008

This recipe is almost the same as the one we use at my bar. We use simple syrup (equal parts sugar in the raw and water, boiled down) instead of granulated sugar because it mixes with more ease. We also just muddle one half of a lime with the mint (exactly 11 leaves), add ice, measure your rum (we use 2 ounces) and simple syrup, then shake that bad boy to death. Pour into a glass, and top with a splash of soda water. These are crazy popular at my bar. We also garnish these with a stick of sugar cane, but that is strictly for aesthetics. Annoying to make, but so good.

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Apr. 13, 2008

Excellant, highly recommended!

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IRISS4ME

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Tracy, California, USA

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Reviewed: Apr. 1, 2008

Still my recipe was altered a bit. You could use the 2 oz of rum. You would muddle the fourth lime wegde as well as is not just a garnish. The ice goes to the top and so does the Soda or Seltzer water. Just make sure you dont strain or muddle the limes too much or it would turn sour.U should use ultrafine GRANULATED sugar specially made for drinks (NOT THE POWDERED KIND), which is specially made for beverages and can be used also for baking, next to the granulated sugar in the supermarket. In a hurry this is easier than simple syrup when guest are waiting and you dont have time to boil water and sugar and cool down. If you have time then by any means. Also if you are not able to use use sugar for health reasons or trying to cut on sugar, you could use Lemon Lime Crystal Lite. Follow this directions: Place mint leaves into a sturdy glass. Add a little bit of the rum and use a muddler to crush the mint to release the mint oils. Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with carbonated water. Stir. Add Crystal Lite to taste (start with a 1/4 teaspoon, stir and go from there. ( a little Crystal Lite goes a long way).

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Brandy

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Reviewed: Mar. 27, 2008

The best drink ever! This recipe is simple and classic without any tricks srewing it up. Thanks!

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Kerinholland

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Reviewed: Mar. 21, 2008

This is great! I adusted the recipe to make 4 in one pitcher and it turned out great. Everyone loved them. Can't wait to make more. I did use a simple syrup insted of sugar.

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Angela

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Reviewed: Mar. 1, 2008

Good recipe as is. If I'm going to make several of these, I will make a simple syrup (1 cup white sugar and 1/2 cup water, simmered for a few minutes and cooled) and use a few tablespoons of that instead of the sugar. This helps to ensure that the sugar is fully dissolved into the drink. Adds another step, but worth it for company.

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Aardvark1044

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Feb. 21, 2008

This is my favorite cocktail ever!! I tend to use more mint-and lime- alot more-- also we like turbinado sugar (Sugar in the Raw)instead of white- it has a bit of a brown sugar edge to it that mixes great with the lime. Thanks so much for this recipe.

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