The Mojito has rapidly become the quintessential drink of the summer, challenging such classics as gin and tonics, margaritas, mint juleps, daiquiris, and the ever-popular martini.
It is said that the word Mojito comes from the African word Mojo, which is defined as a spell...so, Mojito means to put a little spell on someone.
After talking to several bartenders about their methods and theories about the Mojito, I have determined that there are two recipes for Mojitos.
A good Mojito recipe is welcome at any barbecue or beach party or even when you are basking in the sun by the pool or on a Cuban beach.
Other than Tzatziki Sauce, my favorite Ninja recipes so far are Fresh Tomato Salsa, Frozen Mojito and Orange Mojo Marinade.
While Hemingway may have slotted this drink in second place, the Mojito has quickly become first in America's heart.
When he wasn't falling under the spell of the Mojito, Papa would bask in the glorious glow of the daiquiri.
A great way to enjoy a summer's evening is to set up the beach chairs and get out your Mojito recipe.
In order to make an authentic Mojito, you will need to muddle the mint with a tool called a muddler.
I tried them side-by-side and I liked the Mojito recipe that used the Angostura bitters better.
The bar is fully stocked and offers their own specialty drinks such as the cruzan mojito and the bumper crop.
Choose from starters such as grilled lobster tail mojito with avocado salsa and plantain chips or Thai lettuce wraps.
The restaurant also specializes in martinis and mojitos, such as a guava grapefruit mojito.
Try the Thai lettuce wraps with sesame noodles, crisp lettuce, marinated chicken and carrots or the Grilled Lobster Mojito with crispy plantain chips and avocado.