For the mojito, I recommend a a quality clear rum like Bacardi. They actually make a mojito mix in a bottle that's damn good if you're in a hurry, but it's not as tasty as making it yourself.

To make a mojito you start with a couple of sprigs of fresh mint. You can find this in the produce section of your grocery store. Put the mint in a double old fashioned glass (the short, fat one) with a tablespoon or two of fresh lime juice, then crush the mint a bit to release it's juices. Add ice, two shots of rum, sugar (or sugar syrup) and fill with club soda. You may have to give it a few tries to get the mix of sugar and lime juice just right because this will vary according to your taste and local ingredients. I use two tablespoons each. Mojitos are an art, not a science.

For the margarita, I recommend spending the cash on the spirits. Start with a good reposado tequila like Hornitos or Cuervo Tradicional, add Gran Marinier and El Presidente Brandy, then use a bottled mix like Master of Mixes, which also comes in a convenient bucket-size. My previously secret formula is: 2 parts tequila, 4 parts mix, 1/2 part Gran Marinier, shake with ice, strain into a salted-rim glass filled with ice, top with 1oz El Presidente Brandy. The brandy collects at the top giving the drink a nice multi-level effect. Sort of a path (a path!) to drunkenness.

This margarita mix will definitely be tested!

Thanks so far, gents. Your recs look really good Fletcher.

My mojito is very similar to Fletch's, but I prefer to mix the lime, sugar, and mint at the same time. Muddle that up with your muddler (you do have a muddler don't you?), you'll find the abrasiveness in the sugar helps release the minty goodness. Bacardi does work great for Mojitos. Also if you are going to be wanting more than one and are lazy, make a big-ass mojito by following the same instructions but in a jug, with 8oz of rum, 3 cans of soda water, and muddled lime/mint/sugar to taste.

It'll take a few tries to get the exact proportions you like down, but that's part of the fun.

I just use one of those pestles that came with a decorative mortar and pestle set a long time ago as a muddler. The handle end of a wooden spoon also works.

I may have to try this since I don't like normal Mojitoes.

Get a wooden muddler. The sleek steel ones with hard rubber bottoms just don't work as well. Wooden muddler can also be spelled "the back end of your wooden citrus juicer or the handle of a thick wooden spoon or anything else round and wooden."

I prefer my mint and sugar muddled into a thick, sweet paste before adding any lime juice. This releases a lot more mint oil than normal, but unless you strain it (which I don't because I like the taste), it's a significantly less "pretty" beverage with tiny pieces of mint in it.

I honestly don't notice a difference in most rums, from cheap to expensive, assuming it's not spiced. Rum originated as a poor person's alcohol, and no amount of spin from Bacardi's PR department will change that image for me.

These two are the jackpot.

At our wedding, we featured Mojitos and a variant that Hemingway also liked called the Papa Doble. It's basically a Mojito with a little Maraschino liqueur (hard to find--it's not just grenadine or cherry juice) and a good splash of grapefruit juice. If the wedding hadn't put me in a good enough mood, the Hemingway drinks could have carried me on their own.

The thought of tequila straight over ice makes me nauseous.

It used to do that to me too, then I had some Herradura Anejo and the Cuervo Tradicional. The flavor leans more towards "hey what is this? it's interesting and good" rather than "OMG this is tequila!!!".

My wife wasn't able to tell what the Herradura was until I told her, and she supposedly can only drink tequila in margaritas and hates it otherwise.

Bacardi is piss. That's all I have to say about that.

I'm more of a Tom Collins guy myself. I make it by the pitcher.

For a fun Margarita that'll surprise you, try this simple recipe:

12 oz Tequila
12 oz Corona
12 oz container of frozen limeade mix

Mix together and poor over crushed ice with your salted glass of choice.

My brother's friend from Atlanta came up to visit and made this for us. It sounds like such a cheap-ass fratenity type thing to do, but I tried it...it was delicious...and I've been looking for excuses to make and share this recipe ever since.

Frankly though, with this recipe, it probably doesn't matter what quality tequila you're using

So today I actually bought various liquors in preparation. Bacardi, Jose Tradicional ($50 for Patron? I swear I paid like $30 for the same amount in TX?), Bacardi Orange, and some Corona.

Grand Marnier was ~$44 at the liquor store. Didn't get it, wanted to see if it was cheaper elsewhere or is that about what it's gonna be? Michigan is where I live, but Chicagoland and Indiana are options if it will be a lot better.

Three parts tequila, two parts lime, one part Triple Sec- is that a lot of lime juice? Just making sure.