Paleo Retiree writes:
One of the best mojitos I’ve had recently was served up by this good little Cuban/Brazilian place near New York University. Loads of limey-minty action; a visual delight; enough rum to slow the afternoon down significantly … And not too sugary. I can’t emphasize it enough: the sugar is there in a mojito to highlight the other ingredients, not to be a starring attraction, dammit. I’ve been appalled recently by the number of bartenders who serve up mojitos that are ‘way too fizzy and syrupy. Hey, bartenders: if I want a Sprite, I’ll order a Sprite.
Here’s a recipe for the basic mojito, one of the great party and hot-weather cocktails.