Yeah! Wish I was there to have one!

Eagle,
You got your Mojo workin'. muddled or not!

Connie,
You are so right...had one in Orlando..awesome.
There is a great place in Philly and Atlantic City. Help me Blu...I believe it is Cubra Libra. I kmow that is not spelled right..but great mojitos. Went there in Philly before Chesney show a few years back...couldn't resist slipping that in. Feeling daring tonight.

TomB and Blaze,

You'll have to try out these recipes and give a review. Blaze, you can start practicing for your vacation.

Molly

very much the same way I make them
always best if you can get some sugar cane

I have cheated with the simple syurp and made in advance to enhance mint flavor
1 cup water bring to a boil
1 cup sugar stir in slowly dissolving
cool keep stirring
add 5 to 6 mint sprigs
stir
cool on stove till at room temperature

Now you got a mint flavored simple syrup
WHITE RUM ONLY
Just a different rums are for different things
and Cuban rums are hard to come by
I like Don Q - PR rum
Ron Barillito (sp) if I have a few extra coin

I found Cruzan Blanca just a little too mild

By the simpe syrup recipe works for mint jullieps also and you know what this weekend is
Kentucky Bourboun Weekend

I grow mint here at my house, I'm going to have to get a sugar cane plant too now that I know the history of this drink. If you cut corners and use mojito mix, go ahead and add a couple limes and some fresh mint anyway.

Just a quick note, in actuality, both peppermint and spearmint are what people use in place of what was originally used called 'yerba buena'. Many people believe that it is the same herb, but it is not. Mint is the closest relative to this herb. It unfortunately is not easily found in traditional supermarkets like Publix and Win-Dixie, but can be found in smaller markets that target latin/hispanic cultures. None the less, peppermint is what is most widely used in place of the yerba buena, which in truth, translated, means good grass. :0) Enjoy!

Several years back, I used to take great care to measure out a mojito...spoons, jiggers, muddler, the works.

Then, in the winter, I'd leave out the mint.

Then, the sugar became a hassle and it came out.

The lime was next to go.

Now, I'm at the rum, ice, club soda point in my life. Sometimes, the club soda is a hassle. I'm yet to drink right from the bottle though. then, and only then, I'd have a problem. Because the 25 bottles of rum in the house are NOT a problem. They're an assortment.

However, my mint is just starting to come in this spring and I've gone back to the basics if I feel adventurous.

If you leave the mint out, isn't it more or less a Caipirinha at that point? I don't have cachaca at the house, but I know it's in the same family as rum.