Andy Ervin's Southside:
Makes enough for four 12-ounce cocktails
1 "heavin' handful" of mint cuttings (about 2 cups)
3 ounces fresh-squeezed lemon juice
4 ounces fresh-squeezed lime juice
8 tablespoons granulated sugar
8 ice cubes
-Place every ingredient, except the rum, in a blender or food processor and run on high until mint is chopped, about 30 to 60 seconds.
-Strain, pouring mixture into a pitcher.
-For each drink, fill a 12-ounce glass with ice. Add 4 ounces of mint mixture and 3 ounces of rum. Stir well. Top with a shot of dark rum.