A stand mixer made muddling mojitos for a crowd a breeze. Chopping the limes—rather than quartering them—released more of their juice during muddling. We especially enjoyed the slight salinity of San Pellegrino with these mojitos, but any carbonated water worked. The syrup and rum can be combined, covered and refrigerated for up to 24 hours; any longer than that and the flavors mellowed too much. 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.
limes, coarsely chopped
cups fresh mint leaves
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