Some recipes call for a dash of Angostura bitters to reduce the sweetness of the drink.
You may also see variations that use 2 ounces of sugar cane syrup (guarapo or guarapo de caña) or simple syrup in place of the powdered sugar.
Many Cubans serve this drink made with white rum, but the original was made with dark rum. Try both and decide which you like best. No advertising intended, but if you can try a mojito mixed with Brugal White Rum from the Dominican Republic you may never drink a dark rum mojito again.
If you have a bodega that stocks sugar cane sticks try adding one as the swizzle stick with this drink for a sweet surprise.