Ingredients
1 1/2 oz Herradura® silver tequila
3 fresh mint sprigs
2 tsp sugar
1 tbsp fresh lime juice
2 1/2 oz fresh mango juice
1 splash club soda

Method – The Procedure

Muddle the mint leaves, sugar and lime juice in the bottom of a tall glass. Add Herradura and mango juice. Add a splash of club soda and ice cubes. Serve with a mint leaf garnish.

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Ingredients
2 sprigs fresh mint
3 wedges fresh lime
12 drops Sweet 10 sugar substitute
Crushed ice
2 ounces rum
6 ounces club soda

Method – The Procedure
Muddle mint sprigs and lime wedges with a sugar substitute in the bottom of a tall glass. When the ingredients are well pulverized, add ice to fill the glass. Add the rum and club soda. Stir very well.

You have just made a low carb mojito that taste great!

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Ingredients
1/4 cup blackberries
3 mint leaves
1 teaspoon raw sugar
1 tablespoon lime juice
3 ounces white rum
Cracked ice

Method – The Procedure
In a bar shaker crush together blackberries, mint leaves, sugar and lime juice with a mortar or the back of a spoon until the mixture becomes slightly mushy. Add rum and ice, shake and serve in Tom collins, garnish with a lime slice.

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Ingredients
2 oz Bacardi® light rum
1/2 oz peppermint schnapps
1/2 oz Grey Goose® Le Citron vodka (or other lime vodka)
1/2 lime (about 4 wedges)
12 fresh mint leaves
ice
3 oz club soda
2 tsp sugar

Method – The Procedure
In a highball glass, drop the limes, then mint, and add the sugar.
Muddle together, but don’t break down the mint too much, otherwise, You’ll be sipping mint bits. If you don’t have muddler, you can use a wooden spoon, or the bottom of an ice cream scoop handle. You want to basically crush the juice out of the limes, while using the sugar to grind against the limes and mint to release their oils and flavors. You’re not trying to dissolve the sugar here.

Next pour in the alcohol. I like grey goose because its particularly light, you can use whatever you have on hand, or use 3 oz of Barcardi Limon in place of the light rum and grey goose.

Some people add the ice here, but I don’t recommend it, because if you do, then the sugar is hard to dissolve, and you end up sipping grains of sugar, so rather, stir with a bartender’s swizzle stick, or whatever you have on hand, don’t shake though, cause it’ll damage the mint, breaking it apart.

Once the sugar is dissolved (you can usually tell after about 20 vigorous stirs, or when you look at the bottom of the glass and see no sediment), and lots of ice, and top off with club soda, about 3 oz or just to the top.

Stir to mix in the club soda, and drop in a straw and enjoy!

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