Here's my version of Red Oz Holiday Mojito:
First off about four to five fresh mint leaves, the traditional Vietnamese ones and MUST be fresh.
1 teaspoon of red or raw sugar (or Splenda for diabetics).
Juice from half a fresh lime, cut into quarters and muddle (gentle crush) in a tall glass (tom collins or a mug). Just be gentle with the bruising of the mint leaves and lime just so to release the flavours but don't overdo it otherwise you'll get this overpowering mint flavour.
Add crush ice, a shot or two of Bundaberg red rum and topped with soda water.
Sometimes I omit the red sugar and instead use Schweppes lime juice cordial (sweet) and topped with either Seven up or Sprite replacing soda water for some fizzle.
I found out you need to adjust for individual taste. For example, alcohol content and sweetness. Some find more rum content better (real driners) and for me and the ladies, a shot of rum will do. Some diabetics might substitute Splenda or diet soda to sweeten the mix.
The key here is using Bundy red rum to get that Aussie taste!
