Mojitos, mo’ problems. Hotel Chantelle bartender, Sunny Miller, loathes making the labor-intensive drink, whose ingredients include crushed mint. When a group of 20-something women recently ordered a ...

“It was sort of like getting thrown in a lake and not expecting it,” says Nick Detrich, co-owner of Cane & Table in New Orleans, of the mojito’s sudden spike in popularity during the early 2000s.

Caribbean influenced, Creole inspired" is the tag Bruce and Carla Coury use to describe the sights, sounds and flavors at Mojitos Rum Bar & Grill (437 Esplanade Ave., 252-4800, www.mojitosnola.com).