With only five simple ingredients (rum, sugar, lime juice, club soda and mint) our bartenders can muddle up one (or a whole pitcher) in no time. We’re able to provide our guests with the tastiest mojito possible with one simple secret, we never use a mix. Using fresh ingredients can make or break your mojitio (or any drink for that matter).

We’ve selected from our extensive drink collection a few summery mojitos we’re certain you’ll enjoy. Mix one up the next time you’re relaxing on the porch or by the pool or order one from us during your next visit to M!

Mango Blackberry Mojito
Muddle 3 blackberries and 5 mint leaves
¼ oz. Simple Syrup
1 oz. Cruzan Mango Rum
Shake, add club soda and roll
Pour in a tall Collins glass
Top with 2 blackberries

Banana Strawberry Mojito
Muddle one sliced strawberry and five mint leaves
½ oz. Simple Syrup
1 oz. Cruzan Banana Rum
Shake, add club soda and roll
Pour in a tall Collins glass
Garnish with a half sliced strawberry on rim of the glass

Vanilla Blueberry Mojito
Muddle five blueberries and five mint leaves
½ oz. Simple Syrup
Juice of ½ a lime
1 oz. Cruzan Vanilla Rum
Shake, add club soda and roll
Pour in a tall Collins glass
Top with three blueberries

Build

Building a cocktail is done by pouring the ingredients on top of one another in a serving glass. This is usually performed in the order the ingredients are listed in the recipe. This technique is often used for non-alcoholic drinks, but can also be applied for cocktails with carbonated ingredients such as a rum and coke. The carbonation from the soda naturally mixes the drink.

Blend

Probably one of the most well-known mixing techniques, blending is done with an electric blender. Drinks can be made in a blender cup with all ingredients, including ice. This technique is used to liquefy solid or fruit ingredients to a creamy consistency. This type of drink should not be watery or super thick; it should be smooth and thick and enough to hold a straw upright.

Roll

To roll a cocktail, a cocktail shaker and a pint glass are needed. The rolling process begins by filling a glass with ice and the cocktail's ingredients. The mixture is poured into the shaker and then poured back into the glass. This technique combines drinks while melting as little ice and air as other methods.

Shake

It's best to shake a cocktail when fruit juices, eggs or cream are involved. This technique will result in an eye-opening libation with a layer of froth on top. First, fill a shaker with the drink's ingredients. Next, seal, shake vigorously and strain into glassware or pour over fresh ice. When shaking a cocktail that requires soda, add soda at the end.

Stir

You've probably stirred a drink before, even if it was just your coffee. To stir a cocktail, fill a glass with ice and your drink's ingredients. Stir with a bar spoon and strain into glassware.

Layer

Layering a drink is an art form. Distinctive looking layered cocktails are achieved by slowly and carefully pouring one liquor over another. The effect of each liquor sitting atop each other is produced when liquor of varying densities are poured into the drink.

Muddle

Soft fruits, mint leaves, sugar cubes and other similar ingredients must be broken up or muddled to release their flavors into the cocktail. Ingredients should be placed in a cocktail shaker and carefully crushed with a cocktail muddler. It's important not to press too hard; mint should be broken up and bruised, but not mashed into a soggy paste.

Here are seven important elements that our bartenders incorporate into their cocktails. Try some of these the next time you're creating something exciting to sip on.

Character – The distinctive identity of your drink. Is it tropical, exotic, fruity, frozen, mixed, sweet, sour, spicy, dignified, old class, after dinner, shooter or seasonal? Are you trying to pair it with food or a special theme? There are many different elements your cocktail can take on, so it's important to define it before you begin.

Presentation – The visual appearance of a cocktail. The type of glass and garnish used should highlight the drink so it will essentially sell itself. When a well-presented cocktail is seen, the guests should think, "I want to order that!"

Flavor - The blend of smell, taste and feeling. A drink's flavor must be delicately balanced. Too much of a particular element can cause the cocktail to become out of control, and too little can cause it to deflate into something vapid and forgettable.

Aroma - The hint of what's to come. It's customary to take in the bouquet (scent) from a glass of wine to understand its essence. To create an essence in your cocktail, muddle fresh fruit or herbs to extract the oils, juices and scents. This adds flavor and aroma to the drink.

Taste – The culmination of what people see and experience from an aroma. The immediate flavors the tongue collects are; sweet (tip of the tongue), salty and sour (at the sides) and bitter (back of the tongue). The time it takes to stimulate different areas of the tongue vary, with bitter receptors taking the longest.

Texture - The blending of ingredients; they can't be too thick or thin. A consistent, smooth quality cocktail is one that is easily drinkable, not thick like pudding or runny like soup. Cocktails should also be firm and clean, not watered down.

Balance - The elements of a cocktail working together to produce a smooth and balanced drink. The strength of the cocktail shouldn't be overpowering and neither should any of the other ingredients.