One calls for lemon, which I would guess is a translation error.
Almost certainly. A lot of older Latin American recipes use lemon as a generic term covering lemons and limes. The excerpt from Jennings Cox's papers that Bacardi are currently showing to anyone that may be vaguely interested defines lemon as the citrus ingredient in a daiquiri. This may well be a language thing, if there's anyone around who knows Spanish from that era they should be able to let us know...
I've never thought about the Mojito in swizzle terms before but it makes a lot of sense.
In my experience it's a drink that takes a lot of practice to master. There are an awful lot of things to consider. Should the mint be muddled at all? If so, under the lime, on top of the lime, just a light muddle after the lime? Heck, should you even muddle the lime at all or use juice instead? Give it a good churn or a light stir? If you are muddling, how much pressure to apply?
There are no answers to these questions, it depends on the quality of ingredient to hand and, to a lesser extent, your read of the customer in front of you.
The most important thing is the garnish - it must be a fresh sprig, gently slapped and positioned right by the straw so the mint aroma is strong whilst the drink is being drunk.
I have no idea how many Mojitos I've made in my time, it must be well into 5 figures. It's been the most popular drink over here for the best part of a decade. If the weather's right, we can easily sell 200 on a busy Saturday night with 3 and a bit staff serving (the 'bit' is the manager who keeps having to leave the bar to attend to other things).
Sorry to drag this off topic...