1 part BACARDI® Rum
3 parts Club Soda
12 Mint Leaves
1/2 Lime
1/2 Part Sugar

Method - The Procedure
Place 12 mint leaves, 1/2 part sugar and 1/2 lime in a glass. Muddle well with a pestle. Add BACARDI, top off with club soda, stir well and garnish with sprigs of mint or a lime wheel..

Method - The Procedure
In the bottom of a large shaker, muddle the mint, sugar and half the lime juice. Fill the shaker with ice. Add the rum, watermelon and the remaining lime juice. Shake well.

Strain the mojitos into old fashioned glasses over ice and serve.

Method - The Procedure
Stir sugar and 2 cups water in pan over medium low heat until sugar dissolves (do not boil). Transfer syrup to bowl. Can be made 1 week ahead. Cover and chill.

In highball glasses, place 3 T. syrup, 3 T. lime juice, and 2 mint leaves. Stir, crushing mint to release flavor. Fill each glass with crushed ice, then 1/4 cup rum and 1/2 t. curacao if desired. Pour in 1/2 cup soda and garnish with mint.

Method - The Procedure
Mix mint leaves, sugar and lime juice in a small mortar bowl; crush mint. Add rum and stir. Pour into a glass with ice. Add a splash of club soda, and garnish with a mint sprig if desired.

Method - The Procedure
In a small saucepan, combine honey and lime juice. Bring to a boil over medium heat. Add mint leaves and remove from the heat. Steep the honey mixture for 5 minutes, then pass the mixture through a fine-mesh sieve placed over a bowl, pressing down lightly on the leaves with the back of a wooden spoon. Refrigerate the syrup until cold.

In a large pitcher, combine mint syrup, grapefruit and orange juices, and lime zest. Stir until the syrup is dissolved. Pour into tall, chilled glasses and garnish each glass with a lime slice.

From “The New Mayo Clinic Cookbook”

Method - The Procedure
Rub lime wedge around rim of martini glass. Dip rim in sugar. Mash mint sprigs with lime juice in cocktail shaker. Add rum and fill shaker with ice. Shake vigorously. Strain into sugared glass and serve.

Method - The Procedure
Combine mint, sugar and lime juice in large bowl; mash well with a muddler. Let mixture stand at least 15 minutes and up to 2 hours.

Stir in rum.

Using ladle, divide mixture among tall glasses. Fill glasses almost to top with ice cubes then top each with 3 tablespoons of club soda. Garnish with a lime slice and sprig of mint. Serve with a straw.

Method - The Procedure
Chop mint. Add to sugar, and grind with a spoon to release the mint flavor. Use a mortar and pestle if available. Add ice, lime juice and rum. Splash with grapefruit juice, orangina, and soda water. Garnish with a thin slice of lime dipped in brown sugar (float on top).

This is a slight variation of the classic Cuban Mojito with Orangina, but it adds a great taste. Watch out! These can be dangerous!

Method - The Procedure
Quarter a lime and put it, about seven good sprigs of mint and superfine sugar into a tall glass.

Mash or crush the ingredients. Fill with ice, add white rum and fill with soda. Garnish with a mint leaf or fresh raspberry.

Method - The Procedure
In a tall thin glass, crush part of the mint with a fork to coat the inside. Add the sugar and lemon juice and stir thoroughly. Top with ice. Add rum and mix. Top off with the club soda (or seltzer). Add a lemon slice and the remaining mint.