Mojito (Latin America)

      Many different Islands in the Caribbean have been having a long debate on where the mojito originated.  Cubans state that the drink came from Cuba, because of the immense sugar cane and mint which the island is famous for.  Puerto Ricans say it came from Puerto Rico, because of their invention of White Rum. The possibilities are endless, but at the end of the day all you care about is that the drink is out of this world. 
      It is often said that if you really want a taste of the islands you drink a mojito.  The bite of the rum, with the refreshing mint, and the slight zing from the lime just make a flavor that makes you want to sit on the beach for hours sipping this concoction.
     The traditional manor of making this drink is to take some mint leaves and sugar and grind them slightly in a mortar and pestle making sure not to rip the leaves, but release the oils; then layering the leaves with ice cubes in a glass.  Once this has been done it only remains to pour the rum, and seltzer (our other liquid of choice).

Mojito De Parcha (Puerto Rican Passion Fruit Mojito)

4 cups white rum

2 cups passion fruit juice

2 cups mint leaves

1 cup lime juice

1/2 cup sugar

Ice Cubes

With a mortar and pestle gently combine the mint and sugar.  Pour over a tablespoon of the lime juice to make this easier.  In 5 Tom Collins glasses layer the ice cubes and mint leaves, starting and finishing with the ice cubes (only fill the glass 3/4 of the way to prevent spilling).

Meanwhile combine the rum, passion fruit juice and remaining lime juice.  Stir well and pour equally into each of the 5 prepared glasses.  Serve immediately

Serves 5