Word of warning: Don't put more than one kind of mint in a pot. If you mix your different kinds of mints up in the same pot, either one mint will smother the rest or they will get so mixed up, it will be difficult to tell them apart.
Now for the perfect Mojito recipe....
The Miami Mojito (Mojito with Simple Syrup)
Somewhere between guarapo and granulated sugar, lies simple syrup. Simple syrup is essentially “sugar water” made by dissolving sugar in boiling water. Some people refer to it as mojito simple syrup, but simple syrup has many uses in cocktail making. Simple syrup also makes the mojito with the smoothest texture, as the sugar particles have already been dissolved before assembling the mojito.
1 lime, juiced (about 2 ounces)
5-6 fresh from the garden mohito mint leaves
2 ounces white/light rum (try Havana Club)
1 ounce simple syrup*
2 drops Angostura bitters, optional (if you would like to cut the sweetness a bit)
3 ounces Club Soda
* Simple Sugar Syrup:
1 cup water
1 cup sugar
Bring water and sugar to a low boil and cook for 2-3 minutes until sugar dissolves. Water will appear slightly cloudy, but will become clear as it cools. Cool to room temperature. Store in the refrigerator in a squeeze bottle or airtight container. If properly sealed, the syrup will keep up to 2 weeks. One batch of this syrup will make about 12 mojitos.
Muddle lime juice with the mint in the bottom of a long mojito glass (also called a "collins" glass) . Add light rum, simple syrup, and bitters. Fill the glass to the top with ice. Top with club soda. Cover the glass with a shaker tin or transfer the mixture to a shaker and shake for 5-6 seconds. Garnish with lime wedge and a garden fresh mint sprig!