Reviewed: Jun. 15, 2012

This is exactly the way I make Mojitos except I use Mango Rum which gives it (I think) a better taste.

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Reviewed: Jun. 13, 2012

This mojito takes some extra work compared to the other better versions I've tried. There isn't really a big significance ofquartering the time and adding it to the glass to muddle. It takes up too much room in the glass that you cannot blend the ingredients together and doesn't add any extra flavor.

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l_perejma

Reviewed: Jun. 12, 2012

What a crowd pleaser! So light and refreshing! I made this with Splenda just to cut out the calories fom the sugar and EVERYBODY loved it!

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Reviewer:

traceyposner

Cooking Level: Expert

Home Town: Fort Walton Beach, Florida, USA

Living In: Goldsboro, North Carolina, USA

Reviewed: Jun. 9, 2012

YUM!!! I made a couple of changes...I used coconut rum, only 1T sugar and 2 oz rum. So good!! And very light, as far as cocktails go.

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PICANTE

Cooking Level: Expert

Home Town: Corning, New York, USA

Living In: North Attleboro, Massachusetts, USA

Reviewed: Jun. 6, 2012

I make this regularly in the summer. It's a great hit with friends. Very simple to make. Only a few ingredients so make sure you use good rum, fresh mint and ripe limes. Simple syrup works better than sugar. Overall, great mojito recipe.

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stellaluna

Reviewed: Jun. 2, 2012

Excellent flavor! I have been making these for a while now, and waited until I had fresh cut mint to use (instead of extracts, packaged leaves, etc) in order to give it a proper review. As with a lot of recipes, fresh ingredients make all the difference, and in this case take the drink from good to great! The only thing I insisted on doing different was to use simple syrup instead of sugar, to make sure it dissolved/blended well. Proper muddling is also key to bringing out the oils of the mint leaves (found that one out the hard way). Thanks for sharing a great recipe.

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Creative Chris

Cooking Level: Intermediate

Home Town: Hamilton, Ontario, Canada

Living In: Chewelah, Washington, USA

Reviewed: Jun. 2, 2012

Good recipe, but I take it a step further. No mint? No problem, try using basil leaves. Want to bring down the calories? Try agave syrup. I use a shaker for this so the agave syrup mixes in. I personally prefer to use a shaker anyway. I put about 4-6 large whole basil leaves and juice of one lime in a shaker and muddle. Then added agave syrup to taste and vodka, along with ice. Shake well. Strain into tall glasses filled with ice. I add a splash of mineral water and garnish with a basil leaf.

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Chris

Cooking Level: Expert

Reviewed: May 28, 2012

I made this drink following the recipe and I wasn't crazy about it. I've made it a couple of times using simple syrup and it tastes delicious! The sugar just doesn't dissolve and it leaves the drunk tasting really strong and the alcohol overpowers the drink. I made the simple syrup using one cup water and one cup sugar. I also add mango or strawberry.

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smarie07

Cooking Level: Intermediate

Reviewed: May 28, 2012

Hubby and I had these years ago down in Key West where Hemingway was said to have consumed these in mass quantities. I like to put a bit of sugar in the glass (tall pint type) with the mint leaves as it helps to pull the oil out of the mint when muddling. I then add mint simple syrup to taste. (easy to make, just add mint to the syrup at the end of your cooking time and let steep for 15 minutes) Also you can use plain water or seltzer or sprite or whatever tickles your palate. These are dangerous and super yum!

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GABRIELLAM

Cooking Level: Intermediate

Home Town: Bonn, Nordrhein-Westfalen, Germany

Living In: Mundelein, Illinois, USA

Reviewed: May 28, 2012

I think the recipe is great but keep in mind that not all varieties of mint work well. The original recipe (that is, the one served in CUBA) calls for Yerba Buena, which is completely different from other species.

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