How would you describe the taste of a Bacardi Mojito?

How would you decide the taste of a Bacardi Mojito? Is it smooth, crisp, refreshing, etc... Everything that goes along with it. And do you use mint sprigs or just a touch of mint flavoring? Thanks|||Mojito recipe - the original authentic recipe from Havana Cuba





1 teaspoon powdered sugar


Juice from 1 lime (2 ounces)


4 mint leaves





1 sprig of mint


Havana Club white Rum (2 ounces)


2 ounces club soda





There are countless recipes for the Mojito (prounced moh-HEE-toh), but this version is for the one Hemingway himself enjoyed at the Mojito's place of birth: La Bodeguita del Medio in Havana, Cuba. If you are throwing a Cuban theme party (Havana night themed party), plan on serving mojitos.











Place the mint leaves into a long mojito glass (often called a "collins" glass) and squeeze the juice from a cut lime over it. You'll want about two ounces of lime juice, so it may not require all of the juice from a single lime. Add the powdered sugar, then gently smash the mint into the lime juice and sugar with a muddler (a long wooden device, though you can also use the back of a fork or spoon if one isn't available). Add ice (preferably crushed) then add the rum and stir, and top off with the club soda. Garnish with a mint sprig.





And I would describe it as heaven|||A mojito is traditionally made of five ingredients: mint, rum, powdered sugar, lime juice, and club soda. Its combination of sweetness and refreshing citrus and mint flavors are intended to mask the potent kick of the rum.





The mojito is currently (in 2006) considered a highly fashionable drink. Its popularity is evidenced by its prominent role in recent Bacardi advertisements.|||use actual mint sprigs, and squeezed lime with rind in the glass and a touch of sugar cane juice... add my Bacardi ("coca" to be exact)... shake it all up, strain and pour in glass filled with ice... top with lemon-lime sprite soda (make it bubbly)... serve!





My real smooth Mohito Cuban!|||Ah yes, mojito. Mint leafs must be crushed. Never used blender or food processor on the leafs. Just use your hands to crush the leaves.|||I would say a Sweet, Crisp, Refreshing drink.





It has Sugar Cane Syrup-Crushed Mint Leaves-White Rum-Club Soda(or Sprite)-and Lime





I used to garnish with a piece of sugar cane and a mint sprigs..





The recipe I attached is a little different!|||it tastes like a lime shakeup. similar to that of a lemonade shakeup that you would get at a festival. if it is made right. you definitely want to use bacardi. it is very smooth and refreshing and you definitely want to use mint sprigs instead of flavoring.|||How about intoxicating? Sorry I just couldn't resist. And I've not even tasted a Mojito.|||mint flavoring would make a mojito NOT a mojito.





You use real mint leaves crushed with the ice to make it authentic. It's very refreshing.|||Refreshing is cliche, but oh so fricken correct. The mint makes it so. It is earthy because of the herbage, which absolutely demands that you use not only fresh mint, but course raw sugar, not too much, enough to muddle the mint. Bacardi, a safe choice, but I prefer to be edgy and make them with Myers Dark Rum. Gives it a a full bodied flavor and darker coloration. Yum!


As usual, here to serve the universe...|||Actually, I would use Ron Matusalem rum. It is much creamier.


1 oz of fresh lime juice, 1/2 oz. liquid sugar, fresh mint leaves, 1 1/2 oz. Matusalem rum. Muddle all ingredients, add ice and top with soda. Very refreshing drink