>
> Mojito's are all over the place here in Seattle. The only "limiting"
> factor of a Mojito is that is needs fresh mint. If the bar has mint,
> then they can make a Mojito (assuming they know the recipe).
>
> -Robert
> www.DrinkBoy.com
I tried to make Fidel's favorite drink a few times last summer, but I was
unsure as to the best way to prepare the mint. I arguably decided that
crushing it in a mortar with a pestle in a slurry of light rum was best.
Interested to hear what you think.!!