Anyone have a good Mojito recipe?

Pretty simple to make, what youll need: Fresh Mint Fresh Lime Club Soda Clear Rum Simple Sugar Collins Glass Mixing tin Something to muddle with (I use a pestle) Make some simple syrup, I use sugar 1:1 with water, for every cup for water add a cup of sugar. Just boil some water with some sugar and let all the sugar dissolve. Throw it in the fridge you will have a nice sweet sugary syrup. You can use it in a bunch of drinks, always have some in the fridge. I build the drink in the glass, not in the tin.... The first thing I do is throw in a few lime wedges and muddle them real nice, really get them crushed so all the oils released. Next I do the same with some mint. It is really key to break the mint down so the oils are released. Then i take the ice and rub some more fresh mint onto the ice cubes. Then I throw the ice cubes and that mint into the glass. Then I put a good amount of rum in and I top it off with some club soda. Then I roll it into the tin, and back into the glass so everything gets mixed up.... As for the type of rum, I would use Havana Club Anejo Blanco Rum. Should be easy to get up there, and its rather cheap. damn I want a mojito now...

^ The above description is the only way to go. Fresh limes & mint, club soda, simple syrup, decent rum. That's all you need. Find out the ratio of ingredients that best works for your wife. I like to muddle the mint and limes with a little ice; it seems to break it down a little more easily.

I've never made one, but I should, and make one soon. The crap I've tried when out has been syrupy, weak and boring.

Do use crushed ice in your mojitos. Crushed ice will melt faster, which is a good thing in a drink with such strong flavors. The extra surface area of crushed ice also means a colder drink. Do not use a pre-made mojito mix out of a bottle. This is one drink you want to do right. Do not over-muddle the mint, or muddle the lime with the ice cubes. These are strictly amateur moves. Do try Bacardi rum in your mojitos. For many of us, it is the closest thing we can get to real Cuban rum. Do not use dark or gold rum in your mojitos. They can muddy the flavor tremendously. Do use bottled mineral water in place of seltzer water. Remember, garbage in, garbage out. Do not order a mojito when there is a line at the bar. Your bartender is probably not going to put a lot of love into it. In fact, you might get just the opposite. Do order a mojito when the bar is slow. Your bartender will appreciate having an intricate cocktail to make. And if he/she doesn’t? Fuck ‘em. Do not have ten mojitos tonight. At around 150 calories each, that’s like 1500 calories, there, fatty. Do order a mojito from a reputable bartender at a reputable bar. Do not order a mojito at a dance club, sports bar, drink stand, airport bar, OTB saloon, chain restaurant or fraternity house. You’re just going to end up being disappointed. Do order a mojito on a warm summer evening. Do not order a mojito when the weather is below 70°F. This is almost as bad as ordering a Bloody Mary after the sun has gone down. Do slowly sip a mojito and enjoy the way the flavors meld over time. Do not slurp down a mojito in less time than it took your bartender to make it. You’re probably already on the back burner for ordering it in the first place, and it’s going to be a while before you’re allowed another. I like to use Bacardi Silver rum in my mojitos. Since they were a Cuban company before the tide of revolution sent them packing for Puerto Rico, I feel it’s the closest I’m going to get to real Cuban rum in my mojito during this pointless embargo. In a 16-oz mixing glass, gently muddle together: 1 large sprig spearmint .75 oz simple syrup Add: Half a spent lime hull, and 1 oz of lime juice (no less, no more) 2 oz white rum 3 oz sparkling mineral water Top with crushed ice and mix with a straw until drink is combined and glass is frosty. http://www.jeffreymorgenthaler.com/2007/mojito

I've never used simple syrup too fussy. You're already mixing sugar and water when you muddle.

Mt. Gay rum is great for this purpose. And, if you're making this for a bunch of people, go buy a mortar and pestle at your local chinese grocery store (cheap, like $15). Also, a lime/lemon squeezer works wonder. I muddle the mint with dark cane sugar, then add rum, lime juice, stir, then club sodar, then ice. You can strain this liquid, but I like mine dirty, so I leave in all the crushed mint. Garnish with some mint and a lime wedge. Off the top of my head, the ratio is something like this: 10-12 mint leaves 2-3 tablespoons dark cane sugar (to taste, wiminz like it sweeter, usually) 4-5 seconds pour of rum 1/2 lime 1-1 1/2 cups of club soda ice It's not an exact science; you make enough and you'll figure out what you like. Also, if you can find fresh sugar cane locally, cut it up into sticks and use as stirrirs. People love that shit, and you can chew on them after they've absorbed the rum flavor.

Ingredients are key, everything fresh. Fresh lime, fresh mint. If you can, make it with cane sugar, and put a stick of cane sugar in it. Mmm mmm bitch!

Haha, at first I thought "What did Eason do to get banned"

Then I realized that I am a reh-tard.

Mint Julep > Mojito

^^I've only ever seen white rum used.

I sometimes don't like the shredded bits of mint in the drink, and so instead I'll put a bunch of whole leaves into a jar of rum, set it outside in the sunlight for a few hours to infuse (kind of like making sun tea), and then strain the rum. Obviously this takes some advanced planning, but the results are tasty.

Southside > Mojito

Thank you for edumacating me.

Clear Rum is actually the classic rum used. I have used gold/amber rum before, but I prefer the use of white rum. The complexity of a well aged 5/7 year gold rum is lost in the acid/sugar of the drink.