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a really good, higher end rum for a great Mojito??

I love a good mojito. I grow my own fresh mint, and have a lime tree in my yard. What I don't have is an excellent version of is the rum. I've only used the Bacardi silver, and I'm sure there has to be something better than that. I asked my local liquor store expert, and he basically said that anything more expensive than that was a waste of a good rum in a mixed drink, and that anything dark would ruin the mojito. I don't want to pay more just for the sake of paying more, but surely there's something that's a step up in the light rum world?

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  1. I'd leave light rum and go for gold - personally I use Angostura 1919 as it has some mild vanilla tones which go nicely with the mint.

    1. i made some lovely ones with 10 cane this week

      1 Reply
      1. re: thew

        +1 ! I fell in love with 10 Cane when it first came out.

      2. Five year old Flor de Cana

        1. Myers platinum is infinitely better than Bacardi silver, but can be difficult to find. Bacardi has a nasty astringent aftertaste. Sam turned me on to Flor de Cana from Nicaragua a while back and I enjoy it on the rocks with lime - I think it's a little beefy for a mojito, but there are many roads to Mecca.

          2 Replies
          1. re: Veggo

            Myers Platinum Rum is the way to go here. A mojito calls for a clear rum and Myers I think does the best one.

            1. re: Veggo

              I have the 5 year Flor de Cana at home.... good for Cuba Libres etc., but I really enjoy sipping the Matusalem Platino. Many don't give it the attention it deserves because its Clear & Cheap.. but imho $ for $ it is THE best Rum drinking experience.... it actually tastes like Sugar Cane and is untarnished by any wood from aging... it was an eye opener for me.

              Now I will be the first to tell you I am NO rum expert... for all I know there is probably some outstanding Platino out there... that blows it away and some Cubano is probably snickering at my cluelessness. But its hard to find the great stuff and I have tried most everythign mentioned on Chowhound... and I still think the Matusalem is top notch even if its < $20

            2. Methuselah, 10 cane or angostura 1919

              1. Just about anything would be better than bacardi. I think Mount Gay works pretty well and is reasonable.

                3 Replies
                1. re: white light

                  But... a mojito is served in a tall glass and the only color is the mint. I need to image and post my pics from La Bodeguita. Havana Club blanco is the standard where the drink was invented. I understand that it is not available everywhere. Some cubans argue that the mint in their recipe is unique to the island, and if you want the real deal you have to go get it.

                  1. re: white light

                    The pale yellow Mount Gay Special Reserve is my favorite 'white' rum.
                    J.M. Rhum Agricole from Martinique is a nice premium sugar cane rum.

                    1. re: white light

                      Add me to the mount gay supporters for mojitos. Not exactly a traditional mojito when you use mount gay, but it sure is delicious!

                    2. agree with thew and icantread: i just discovered 10 Cane this summer (did it not exist before?) and it's excellent.

                      7 Replies
                        1. re: cimui

                          First of all, Ten Cane is a sub-par rum that has been heavily advertised and promoted as premium. No one heard about it before because it didn't exist. Don't waste your money on it. That being said, a good (not great rum) is not a waste in a properly balanced mojito. The key is properly balanced, as the nuances of each rum will require a different percentage of ingredients. The good news is that you drink all of your experiments. Just make sure you are using some variation of spearmint and not peppermint. As you will see I am not a purist in the fact that one has to use white rum. Although I wouldn't use a dark rum, an amber rum is completely fine as long as it is good quality.

                          For premium mojitos use:
                          - Rhum Barbancourt (3 star or 5 star) [Haiti] - Highly recommended
                          - Mount Gay Sugar Cane Rum (or called Brandy instead of rum in some markets) [Barbados]
                          - Mount Gay Extra Old [Barbados]
                          - Matusalem Platino [US]

                          1. re: robcrab

                            I have found that the Cruzan 2 year light rum makes a good mojito. It's quite a bit cheaper with a much better taste than Bacardi.

                            1. re: robcrab

                              robcrab- Thank You! I feel the same way about Ten Cane. It's total crap that has been heavily advertised and marketed with mixologists getting freebies or paid to create cocktails with it. they sent me samples to review and I found it so bad that I wouldn't review it. I gave it away to an acquaintance and later the person complained that I gave them such swill. I nicely promised never to give them a bad bottle again. (Of course they will never get any bottle again, either.)

                              I also agree on your comments and several suggestions of rums for mojitos.

                              1. re: JMF

                                i know nothing of the marketing. and i wouldn't drink ten cane unmixed - it is not good enough for that, for sure.. not like say old monk, my personal fave. I just know i made some damn tasty mojitos with it, which was the question asked.

                                1. re: thew

                                  I definitely cannot sip it either (tried recently after good results in cocktails) but did find that it mixed very nicely for the most part. It's not too sweet and gives some character to the drinks. But then, tastebuds are tastebuds.

                              2. re: robcrab

                                Excellent suggestions all, and in accord with our own thinking. Of course the profiles are very different and represent several of the basic styles of rum, namely "cane juice", "Barbadian" and "Cuban" styles. Personally I think the Barbancourt 3 Star offers a wonderful caney/reedy counterpoint to the sweet and sour.

                          2. Your liquor store expert is, for the most part, right. I like my mojitos to be light and refreshing, and that means light rum. Light rums generally don't command premium pricing; only a handful of light rums are more than $20 a bottle, and more than a few of those only by the merits of their marketing (10 Cane as mentioned by others, and the completely forgettable Tommy Bahama rum are the two worst offenders).

                            For the money, my favorite light rum is Cruzan. It's pleasantly smooth, especially in a mojito. The price is right, generally a few bucks less than Bacardi around here.

                            From what I've heard, the best light rum available is Havana Club. One small problem with it: It's not available for sale in the United States as it is a Cuban product.

                            20 Replies
                            1. re: JK Grence the Cosmic Jester

                              My favorite is definitely Rhum Barbancourt. We have about 20 different rums in our bar (which is *phooey* compared with our friend who has over 100-- and I've counted...), and I've made mojitos with all of the light and golden rums. Barbancourt stands out as the best so far.

                              1. re: VictoriaL

                                Which Barbancourt? White or aged and if aged which one? I have only tried their white rum, I do love its pronounce sugar cane aroma and flavor, great in daiquiris but a bit harsh on its own.

                                I am really impressed with Mount Gay Sugar Cane rum which is light amber, very smooth but also with fresh sugar cane aromas.

                              2. re: JK Grence the Cosmic Jester

                                I would like to note that Havana Club is widely distributed in Miami with one small catch - it's gone the way of bacardi and is actually made in Puerto Rico. I have not tasted the Puerto Rican version.

                                1. re: Icantread

                                  Puerto Rican Havan Club is a totally different product than the cuban and has no relationship. It's a farce that Cuba stripped the Bacardi family of it's business property, which is why they relocated to Puerto Rico and Mexico, and then wanted to enforce capitalist trademark law to protect it's own brand. They wanted it both ways. Section 211 of the 1999 Omnibus appropriations act stuck it to Fidel, big time. But the P.R. Havana Club is distant from the genuine article.

                                  1. re: Icantread

                                    Here we use Havana Club for mojitos. I hadn't heard anything about it being produced in PR. I'll have to check out bottles and see where ours is coming from.

                                    1. re: tokyopix

                                      Havana Club is not produced in PR. If one reads the fine print, it's clear.

                                      1. re: Veggo

                                        Depends upon where in the world you live . . .

                                      2. re: tokyopix

                                        I just checked and the Havana Club we get here is made in Cuba.

                                        1. re: tokyopix

                                          copied from wiki
                                          "Havana Club rum, was first created by José Arechabala in 1934 and sold throughout the world from his family-owned distillery in Cuba. After the Cuban Revolution of 1959, the distillery and company was nationalized by the Cuban government and the Arechabala family emigrated to the United States. The Arechabala family allowed the trademark to lapse in 1973.[1]

                                          In 1994 Bacardi entered into an alliance with the Arechabalas, and in 1997 the Arechabalas sold their residual rights to Havana Club to Bacardi, which, among other things, included the recipe for the original Havana Club rum."

                                          I remember when Bacardi acquired the Havana Club name and then came out with that awful version of Havana Club.

                                          1. re: scubadoo97

                                            So are you saying there is no Havana Club rum that is still produced in Cuba? Or, as zin1953 notes above, some is and some isn't? If the latter, the stuff that is produced in Cuba is not the original recipe? I'm confused!

                                            1. re: tokyopix

                                              No, Havana Club is still produced in Cuba and is not available in the US

                                              Anything called Havana Club sold in the US is not made in Cuba

                                              "The Havana Club brand is sold outside of Cuba in conjunction with Pernod Ricard. Havana Club is not sold in the United States, however, due to the United States embargo against Cuba. Bacardi sells a different rum in the U.S., also called Havana Club but unrelated to the Cuban version. The Bacardi product, which is made in Puerto Rico, has been the subject of trademark violation litigation by Pernod Ricard.[3]"

                                              1. re: tokyopix

                                                Havana Club is most certainly produced in Cuba. Knock-offs will indicate the country of origin for compliance with unrelated matters of commerce. The Cuban state has elected not to participate in international conventions that protect patents and copyrights, which has come full circle to haunt them. Cuban rum and cigar counterfeits abound, but trademark infringement claims in the World Court in the Hauge brought about by Cuba are laughed at. If you want to copy something Cuban, just do it.

                                                1. re: Veggo

                                                  thank you both. I get it now. So the stuff we get here is the Havana Club from Cuba. I'd bring you some if you were in the Philly area!

                                                  Very interesting about Cuba and copyrights/patents. My IP professor should have told us about this. It would have made for an interesting class!

                                                  1. re: tokyopix

                                                    There's nothing new about this, you know. The same thing applies to Montecristo cigars (and virtually every other brand), and a number of other brands. The brand is still being produced IN CUBA, and sold through the world EXCEPT in the U.S. To be sold in the U.S., the product must be made elsewhere . . .

                                                    1. re: zin1953

                                                      No, the fact that Cuban-made goods are not sold in America but are sold outside America is nothing new. What was new to me was a) the info about a rum called Havana Club that was made in PR and b) the info about the trademark/copyright/patent ect. with respect to Cuba. That's what I found interesting.

                                                      1. re: tokyopix

                                                        And my point was that the trademark issue has been around for many, many years, involving (among other things) brands of rum, cigars, etc.

                                              2. re: scubadoo97

                                                1. Havana Club is an authentic Cuban rum, made in Santa Cruz del Norte, Cuba. The Arechabala family created "Havana Club" rum in 1935 in Cuba and subsequently sold their rum in Spain and other countries. In 1959, the Arechabala’s Havana Club brand and other assets were nationalized by the Cuban government.

                                                2. The Arechabala family then moved to Spain, left the rum business and later emigrated to the United States. Now read this, and read this twice: The family allowed their US Trademark to expire in 1973. I'll say it again:

                                                In 1973 the Arechabala family allowed the Havna Club trademark to expire.

                                                BTW, renewal is a very simple, very inexpensive process. The family was fully aware of the trademark and simply chose to let it go, as they had been out of the rum business for nearly fifteen years.

                                                3. Some years later Pernod Richards of France, in a 50/50 deal with Cuba acquired the trademark. This process was completely legal at that time. Bacardi went batshit, fearful that if and when the embargo ended, Cuba might decide to enter the US market and pose legitimate and serious competition.

                                                4. Barcardi then went to bed with Tom Delay, who for a very cheap $20,000 took steps that led to the introduction of what came to be known as the "Bacardi Bill", which simply stated that any company that had been, in Bacardi's terms "...confiscated without compensation", could not renew a US trademark. This provision, aka Section 211, was slipped into a much larger bill and passed in 1998.

                                                Of course this legislation was nothing more or less than a sellout aimed at allowing Bacardi to renew the Cuban acquired trademark when it expired. The second thing Bacardi did was to "buy" in 1977 what were non-existant "rights" to the expired trademark from the Arachabala family, who were obviously pleased to be paid for nothing.

                                                5. Then when the Cuban US trademark expired and renewal denied under section 211 (the "Bacardi Bill), Bacardi immediately renewed it and produced what they called "Havana Club", which they promoted as being produced under the Arechabala family formula, as the bottle proclaims "Developed in Cuba circa 1930".

                                                Those who have tasted both find the Bacardi ripoff lacking. Bacardi's version was released in Florida, where it sells poorly.

                                                6. Over the years many lawsuits have been filed worldwide with the result that Pernod Richards has won worldwide - except in the United States. Most impressively, the WTO (World Trade Organization) published a decision ordering the United States to eliminate the 211 provision, which the WTO finds offensive and in contradiction of worldwide patent and trademark protection.

                                                7. The latest US decision is hardly a victory for Bacardi, for while it allows them to use the name "Havana Club", it does so only as the bottle states "Made in Puerto Rico", and found that as such, the rum could not be confused with being made it Cuba. The decision did NOT address who actually owns the trademark. Pernod Richard's survey - that showed that about a fifth of the respondents still believed that Bacardi's "Havana Club" was made in Cuba - was not allowed.

                                                The decision was 2-to-1, with a strong dissent that noted that confusion was entirely possible. Most importantly the decision did NOT give Bacardi the trademark rights to "Havana Club".

                                                Bottom line:

                                                1. Cuba (and Pernod Richards) obtained the abandoned trademark legally in the United States, recognized internationally.

                                                2. The 211 provision (aka the "Bacardi Bill") was literally slipped in to a large bill by Connie Mack of Florida (where else), as lobbied by the infamous Tom Delay, for a reported fee of $20,000.

                                                6. Following this was a series of lawsuits, all won by Pernod Richards and Cuba worldwide, except in the United States, where Bacardi's position continues to deteriorate.

                                                Credit: to me, at a certain rum website that I am not allowed to name, lol.

                                                1. re: Capn Jimbo

                                                  Thank you for that informative history. I looked on www.rumproject.com and couldn't find it.

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                                                  1. re: Capn Jimbo

                                                    Thanks for that detailed bit of information Capn Jimbo. I won't get into US and Florida politics but it figures. I haven't visited that other website in some time after that episode. Just rubbed me the wrong way. Appreciate your rum knowledge here at CH. Thanks

                                                    1. re: scubadoo97

                                                      The Cuban Havana Club 3 year which I enjoyed last month in Mexico was as good as Oronoco, and 1/3 the price. It's hard to find.

                                          2. I know this is a two year old thread...

                                            Amber or dark rums are NOT correct for a Mojito. If it has any color at all, nope. Bacardi sucks. I would use the white rum from any of these brands, in no particular order:

                                            Don Q

                                            22 Replies
                                            1. re: StriperGuy

                                              I will have to disagree with that

                                              Barbancourt is the best rum to go wtih, go with the 5 start 8 year aged, should be able to pick it up for 20-25 a bottle - also is a nice sipping rum

                                              Tap Tap - Haitian restaurant in South Beach Miami makes the best mojito

                                              This is the approx recipe that i got from them when there and talking to the bartenders

                                              1 gallon container
                                              2 cups Sugar
                                              1 quart lime juice
                                              The rest water

                                              1 oz pour / 4 count if free handing it

                                              add barbancourt and mint and ice - personally i like it topped off with club soda, but that could just be me, as i like a touch of fizz

                                              Give that a whirl and your friends will be asking you to make mojitos all the time

                                              1. re: Dapuma

                                                Uhhhh, sorry. For starters Mojitos are Cuban, NOT Haitian. I have both the high and middle bottling of Barbarcourt at home, great rums, bot not correct for a mojito.

                                                Fairly bold statement to say that one restaurant in one place makes THE best Mojito. Have you tried them all, everywhere else?

                                                Have you tried them at Lario's on South Beach, which is, after all Cuban?

                                                Anyone who premixes a Mojito as opposed to making them one at a time is just making a mess. And your recipe includes NO mint. Without fresh mint, it ain't a mojito.

                                                1/2 the flavor is the freshly muddled lime. And fresh lime juice from the freshly muddled lime/mint. Again NO premade in a gallon jug going stale 4 hours later sitting in the fridge. Ick.

                                                There should be fizzy water in a Mojito but absolutely NO regular water.

                                                Barbancourt is WAY too overpowering a rum for a Mojito. Might be a nice cocktail, but it ain't a proper mojito.

                                                See this thread here for my thoughts on Mojitos in general and the very simple recipe I prefer:


                                                1. re: Dapuma

                                                  Wow, that recipe is just wrong. (SG, there is mint in there at the end, but not muddled, just put in there, I guess.)

                                                  I generally agree that light rums are the way to go, but I made some mojitos with Bacardi 8 year, and they weren't bad. (Not saying they were authentic, just tasty.)

                                                  P.S. I have Havana Club. You can buy it in London, many Caribbean islands, probably Canada too.

                                                  1. re: Alcachofa

                                                    Missed the mint, but the recipe still sucks ;-)

                                                    1. re: StriperGuy

                                                      i will clarify the best mojito i and any of my friends have ever had

                                                      i assumed that you would know to muddle the mint if you are making a mojitio

                                                      you can scale down the directions to make them one at a time, but if you have a group of people over mojitos go pretty fast - they mix isnt going sit around very long - and i agree you dont want it sittng around for hours - scale to your volume of people, that is how they make it there due to how many people they serve

                                                      mojitos always feel like a party drink to me, take a batch down to the pool and bring your bottle and a cooler and everyone is all set

                                                      I think you would be pretty suprised by the results, i was when i tasted it then asked about the recipe and found out that is what it was

                                                      i have not made a batch of it at home yet, when i do i will post the results - i am sure sometime this summer it will happen

                                                      1. re: Dapuma

                                                        I can support the pre-mixing of a lot of the ingredients under certain circumstances, but there is no way that still water should be in there.

                                                        1. re: Alcachofa

                                                          can probably figure out the exact water to sugar ratio they use and make it simple syrup - however as long as the mixture is cohesive i dont see the difference between water sugar / simple syrup

                                                          its about the same as making simple syrup (non heating) method, shake it a ton and there you go

                                                          1. re: Dapuma

                                                            Alrighty, I'll stop giving you a hard time. ;-)

                                                            To hardcore cocktail nuts anything in a gallon jug is just not a great indication that care is being taken in cocktail making.

                                                            Even with the lime juice, they really should be squeezed fresh. 1 Quart of lime juice... is that fresh squeezed. If it is it has a shelf life of 5-6 hours and then starts oxidizing and getting stale. And heaven forbid they use some kind of bottled/commercial lime juice...

                                                            Have you ever had a mojito at Lario's? It's been a while for me, but that was in fact where I first had one in 1997 or so. They start with lime, mint, and simple syrup and make em right in front of you...

                                                            I've probably made 1,000 mojitos over the years, and have never had a complaint yet ;-).

                                                            Heck, next time I'm in Miami I'll hit Tap Tap and report back.

                                                            1. re: Dapuma

                                                              Your water to sugar ratio above is 5:1. Most simple syrup is 1:1 and often for beverages it can be 1:2. I think some here find the recipe you provided too watery, given that there will be ice melt and club soda added, and maybe short on rum? I use a solid 2 oz. pour, and want the mint and lime flavor to be as concentrated as possible.
                                                              My summer make-ahead "batch" drink is caipiroskas, which is a Brazilian caiphirina but made with vodka (because I usually can't find decent cachaca).

                                                              1. re: Veggo

                                                                2/16 = sugar 4/16 =lime 10/16 = water

                                                                i agree that seems like alot of water in it - they do pour a mean amount of rum in their drinks, i will have to test it out in a small batch at home

                                                                perhaps i missed something in the ratio, as i was enjoying a few while i was gathering the info from the bartender :)

                                                                experimenting with achieving that flavor at home will be a fun experiment

                                                                Striper have not been to Larios but would certainly check it out next time im in Miami

                                                                Would be interested to hear what you think about the Tap Tap mojitos - the crispy goat app goes nicely with them :)

                                                                1. re: Dapuma

                                                                  Crispy goat, now you're talking!

                                                                  If you are in Miami and want a real, off the tourist track adventure, hit El Palacio de los Jugos for an awesome meal, or more of a cultural icon in the Cuban community, Versailles on Calle Ocho.

                                                          2. re: Dapuma

                                                            You may be muddling the mint with that recipe, but you are not muddling the half of the lime. Part of what makes a mojito a mojito is that each individual drink is muddled with the lime zest and mint. The muddled lime zest is half the flavor.

                                                            This drink can't be made in bulk.

                                                            I've been making mojitos for 15 years and always made them one by one.

                                                            1. re: StriperGuy

                                                              At La Bodeguita del Medio in Havana, said to be the birthplace of the mojito, the barkeeps have at all times about 15 glasses on the end of the bar with the mint, simple syrup. and lime juice in them, muddled with flavors melding, then the ice, Havana Club blanco rum, and splash of soda are added when a drink is ordered. I have enjoyed many there, all prepared exacly this way from 11:00 AM until closing.

                                                              1. re: Veggo

                                                                NICE! Gosh never been to Cuba myself. Probably worth going just so I can say I've been to the birthplace of the Mojito.

                                                                Almost went in the mid 90's when a buddy was living on a sailboat in Cuba on and off for a couple of years.

                                                                And I assume those individually muddled 15 glasses turn over every half hour or so. Not sitting around in some gallon jug...

                                                                1. re: Veggo

                                                                  I've been to La Bodeguita. They make a good mojito. (Certainly far far FAR superior than the Bellini they serve at Harry's now, or the Singapore Sling they currently serve at Raffles.) But in the end they get a lot of people in there asking for mojitos, so they take (what I think is) a reasonable short cut (given the circumstances). I went to a couple other places in Havana, and they always made it "on the fly".

                                                                  1. re: Alcachofa

                                                                    La Bodeguita is busier than most bars in old Havana or Vedado, and like most state owned enterprises is understaffed at peak times, so their method works quite well there.

                                                                2. re: StriperGuy

                                                                  I'm going to beg to differ. Sure it won't please the cocktailistas, but you can make them in bulk. Perfect, no. Serviceable, yes. I've been doing them in bulk for crowds for over 10 years, and they work (and get great reviews). For our DIY wedding rehearsal dinner, they served 100 folks or so. And I usually make them for an annual trade show event where we're trying to feed a few hundred folks BBQ at the same time. That and I'm not going to muddle them individually in a corn-based plastic cup.

                                                                  I start from fresh ingredients and hope that the cocktail-enlightened don't show up to look down their noses at me.

                                                                  The original recipe I started with is here:

                                                                  I described my scale-up method here:

                                                                  I've literally sat there and juiced an entire case of limes at a time to make a couple gallons of mix before the big summer BBQ.

                                                                  Love the Versailles too- especially the fresh guava pastries. Like a Latin Krispy Kreme.

                                                                  1. re: ted

                                                                    How much time elapses between prep and consumption. Can imagine you make it the day before?

                                                                    If you like Versailles, ya gotta try Palacio De Los Jugos. Much earthier experience, but totally awesome.

                                                                    1. re: ted

                                                                      Add the club soda and store overnight? Stir the club soda to dissolve the sugar? No thanks. I like fizz.

                                                                      1. re: EvergreenDan

                                                                        Dan- all that you're doing is using the acidic club soda to make a simple syrup of the mint, lime, and sugar. You still add cold club soda (50%) to the rum (25%), more lime wedges, mint sprig and syrup/base (25%) when you make each drink. No lost fizz.

                                                                        And, yes, I make it the drink base the day before. You could cure fish in it with all the acid and sugar.

                                                                        I know y'all disapprove. But I live in the real world where you can't muddle several hundred drinks while simultaneously serving the same folks dinner with just a few people serving. And I also am not going to whip out my muddling gear when sharing drinks with fellow parents at a kid birthday at a public park. Pre-made just works sometimes.

                                                                        1. re: ted

                                                                          Ah, I see I didn't read carefully enough.

                                                                          I have no problem batching ahead of time for a large service. I thought that the food-and-wine recipe was calling for stirring the bubbles out. It still doesn't look like anywhere enough lime for my taste, though.

                                                                          1. re: EvergreenDan

                                                                            I use Havana Club (made in Cuba), have a bunch of bottles I brought back from Italy, and I tdo like the distinct taste of 10 cane, you can buy it heavily discounted these days, as it isn;t selling at the sky high prices they launched with in 2006.

                                                        2. I know this is an old thread but if you want to make a mojito with a white rum as it was originally made then look for the best white rum. A few whites are aged rums that have been filtered. A few that come to mind are Appleton, El Dorado, Flor de Cana and Oronoco. There are certainly more out there. If you can sip it then it's a good white to use. If it taste like rubbing alcohol like Bacradi white then take a pass.

                                                          1 Reply
                                                          1. re: scubadoo97

                                                            Agreed!. The Filtered El Dorado 3 year makes an exellent mojito and it usually under 17.00 a bottle.

                                                            Though, Barcardi does have a great marketing budget.

                                                          2. Last weekend, I learned how to make mojitos using Bacardi Silver. It took me a few tries, but I finally got it right. It was really good with Bacardi Silver, but if I inceased the amount of rum slightly, it quickly became a bit overpowering.

                                                            I only had a small bottle, so today I went around town trying to find a more authentic white rum. I know most people prefer Cruzan's aged light rum, but no local stores had it. I finally went with Myers white rum, and I will say it's great! I even tried using slightly more rum, and it wasn't harsh or overpowering in the slightest! Cruzan may in fact be better, but I can strongly recommend Myers. It only ran me $22 for a handle as well, so it's cheaper than the Bacardi Silver.

                                                            6 Replies
                                                            1. re: fps_dean

                                                              For $22 get Barbancourt 5 star - Cruzan costs 22 for 1.75L and so does flor de cana

                                                              1. re: Dapuma

                                                                I like all three of those, but the Haitian Barbancourt 5 Rhum would not make a traditional Mojito as it isn't a Cuban-style white rum.

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                                                                  1. re: zin1953

                                                                    I prefer the depth of flavor the 5 star brings, otherwise the mojitio is kind of boring to me

                                                                    I have not tried 5 banks or the real Havana Club though

                                                                    1. re: Dapuma

                                                                      I agree with that too, although it's helpful to make any good drink at least once "as intended" to understand it.

                                                                      1. re: EvergreenDan

                                                                        i agree with that 100%, have to know the original to know where it can be taken, without becoming a different drink all together