My Mojito method (I used to manage a Cuban restaurant/ bar & was taught by the best!):
In a highball glass drop in three pinched sprigs of mint, including the stems - preferably from the top of the plant!
Add 1 heaping tspn white sugar
Add 1/2 tspn lime juice - preferably squeezed from 1/4 of fresh lime!
Mottle with a long teaspoon - bar-type. The purpose is to release the essence of the mint into the lime and sugar.
Add ice and 1 & 1/2 ozs. of HC. My preference is Anejo Reserva, but my Cuban friends tell me it should be made with 3 yr!
Add sparkling Mineral water (Club Soda will also do in a pinch).
And 2 drops of Angostura Bitters - this is the traditional way of making it, but I know some of you hate the Bitters...to each their own, I say.
Stir with long spoon (to bring the mint up from the bottom and ensure that sugar is liquified). For parties, serve with a straw and a sprig of fresh mint stuck in the end of the straw.
If you still don't get it right, I just might have to have a Mojito-making party over here this summer! I could teach you all a few Cuban cocktails...that might even make Tefy jealous! ;)
Charmainiac