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Batch-Muddled Mojitos

Batch-Muddled Mojitos

By Matthew CardMay 31, 2017

  • Makes
    8 servings
  • Cook Time
    10 minutes
  • Rating

A stand mixer makes muddling mojitos for a crowd a breeze. The syrup and rum can be combined, covered and refrigerated for up to 24 hours; any longer than that and the flavors mellow too much. We especially enjoy the slight salinity of San Pellegrino with these mojitos, but any carbonated water works. If you prefer to mix individual servings, don’t combine the rum and syrup. Instead, fill highball glasses with ice, pour 1½ ounces syrup and 2 ounces rum into each, stir, then top with carbonated water, if using.

Tip

Don’t forget to wash the limes to remove any wax or residue that may be on them. Warm water works best.

Ingredients
  • 7

    limes, coarsely chopped

  • 4

    cups fresh mint leaves

  • ¾

    cup white sugar

  • Kosher salt

  • 16

    ounces white rum

  • Ice, to serve

  • Carbonated water, to serve

Step 1

In a stand mixer with the paddle attachment, mix the limes, mint, sugar and salt on low until the limes release their juice, the mixture is fragrant and a syrup has formed, 1 to 1½ minutes.

Step 2

Strain the syrup into a medium bowl, pressing on the solids to extract as much liquid as possible, then discard the solids. Transfer the syrup to a pitcher and stir in the rum.

Step 3

Fill 8 highball glasses with ice, then pour in the cocktail, dividing it evenly. Top each with carbonated water, to taste, then garnish with a mint sprig.

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