Mojito

Only partially; mix the mint, lime juice, and simple syrup in a pitcher up to 2 hours ahead, then strain out the mint. When ready to serve, add rum, ice, and soda to each glass individually.

White rum (also called light or silver rum) is classic; it's clear, crisp, and lets the mint shine. Avoid dark or aged rum, which overpowers the mint.

Over-muddling the mint until it becomes a bitter pulp; gentle bruising releases flavor without bitterness. Also, many bartenders use too much simple syrup, making it cloying instead of balanced.

Not really; simple syrup dissolves evenly and sweetens quickly. If you must, dissolve 0.75 ounce of sugar directly in the lime juice before muddling, but it won't integrate as smoothly.

Crushed ice melts faster and dilutes the drink slightly, giving it a slushy texture and colder temperature. Cubed ice melts slower and keeps the drink strong longer; either works, but crushed is more traditional for mojitos.

No to both; bottled lime juice tastes dull and artificial, and dried mint has no fresh fragrance or flavor. Fresh lime and fresh mint are non-negotiable for a proper mojito.