Ingredients
3 fresh mint sprigs
2 tsp sugar
3 tbsp fresh lime juice
1 1/2 oz light rum
club soda

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

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.

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!

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.

Ingredients
1 1/2 oz Cruzan® mango rum
3 oz club soda
4 mint leaves
1 lime wedge

Method – The Procedure
Muddle the mint leaves and lime wedge in the bottom of an old-fashioned glass. Add Cruzan mango rum and club soda as above or adjusted to taste. Add ice cubes, and serve.

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.