This is a Mojito sibling that is moreishly dark, murky and velvety-bitter. If the Mojito is power metal, this is sludge metal, dank, bitter dirty. All of this is with the highest compliments to a fantastic rum drink. I used a mix of Havana Club 3 and Old Monk (to somewhat approximate Trinidad Rum) and a splash of OFTD to add some extra oomph, helping it get to that aforementioned description.

Tremendously tasty made with a Mauritius Muscovado rich sugar syrup, 30ml Bacardi Gold, 15ml each Smith & Cross and Myers's, pepperminty wild mint, two strong "super" dashes Angostura aromatic right out of the bottle dasher, and a splash of Velvet Falernum. And frankly, I shook this and poured over ice chips from the bottom of the freezer ice bucket.
Just enough volatile funk from the S&C.

It's like a more complex Mojito. I'd really recommend trying out different rum mixes because they'll all be good yet different. I made it with 6cl Hampden's Gold, and even though it was slightly too funky it still tasted great and was balanced.

Wow, this is really good!
I couldn't even bring myself to think that Demerara syrup and Angostura bitters could enhance a mojito’s flavor this much.
Also, with a recipe like this, it seems easy to make at home or order at a bar.

Much better than I expected as I've never been a fan of mint in drinks. Made with a split of arrack and rhum barbancourt, but this is definitely a lovely long spiced rum drink with some mint.

is good, but i wanted to make it great so i added 10ML falernum syrup ! next level now :D

I’m definitely with Trader Vic when it comes to their 1972 recipe here. A 3-rum blend really gives this drink proper character (but I hold to 2 oz of rum total, so I don’t end up under the table). It definitely should consist of #1) a light/gold 1-3 year, #2) an overproof/navy-strength, and #3) a heavy Demerara. My personal preference is 1 oz Plantation Grande Reserve (or 3-Star), 1/2 oz Smith & Cross, and 1/2 oz El Dorado 12 year. And yes - I love to load it up unreasonably with Angostura!

As the description says, a less minty version of a Mojito (which I actually preferred) that has a nice balance between sweetness and citrus sour. Very nice.

Recipe is nearly spot on, but the drink pictured has lost the drama. The mint should remain in the bottom and the bitters should be dashed on top leaving a strong three-layered look. Also, most recipes call for 4-8 dashes of bitters.