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Mint or Peppermint Liqueur Recipes |
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Fresh Mint Liqueur 1 Ingredients: 1 cup (packed) rinsed and dried fresh peppermint or spearmint leaves 3 cups vodka 2 cups sugar 1 cup water 1 teaspoon glycerine, optional thickener Green food coloring, optional Instructions: Steep mint leaves in vodka for 10 days, shaking daily. Strain and filter, squeezing leaves to get all the oils you can. Boil sugar and water together, simmer uncovered for 5 minutes. Cool to room temeperature. Add glycerine and/or food coloring. Add sugar syrup and vodka mixture together, seal quickly. Shake to blend. Mature two weeks. |
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Fresh Mint Liqueur 2 Ingredients: 1 1/4 c Fresh mint leaves, slightly packed 3 c Vodka 2 c Granulated sugar 1 c Water 1 ts Glycerin 8 dr Green food coloring, optional 2 dr Blue food coloring, optional Instructions: Wash mint leaves in cold water several times. Shake or pat dry gently. Snip each leaf in half or thirds. Discard stems. measure cut mint leaves, packing lightly. Combine mint leaves and vodka in aging container. Cap and let stand in a cool place for 2 weeks, shaking occasionally. After initial aging, strain leaves from liqueur; discard leaves. In a saucepan, combine sugar and water. Bring to a boil, stirring constantly. Let cool. Add cooled syrup to liqueur base, stirring to combine. Add glycerin and food color; pour into aging container for secondary aging of 1-3 more months. |
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Mint Liqueur 1 Ingredients: 2-3 teaspoons pure mint extract 3 cups vodka 1 teaspoon glycerine, optional 1 cup sugar syrup Instructions: Combine all ingredients, shake well, mature 24 hours minimum. A week or two will enhance flavorings. If it comes out too weak, just add more flavoring and let stand another day. Should oil globules appear on the surface, remove with a blotter or paper towel. |
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Mint Liqueur 2 Ingredients: 12 to 14 Tablespoons fresh or 6 teaspoons dried, well crumpled mint, peppermint 3 cups vodka 1 teaspoon glycerine, optional 1 cup sugar syrup Instructions: With fresh or dried leaves: steep the leaves in vodka for 10 days and shake the bottle occasionally. Strain and filter. Be sure to press all the juices from the leaves with a spoon against the strainer. Mature for 2 weeks. If any of these recipes results in too weak a mint flavor, add more of the extract or leaves and repeat the steeping, straining, and maturing procedures. Should any globules of oil form on the surface of the liqueur, remove with a bit of blotting paper or paper toweling, dabbing them gently. Seal in a decorative decanter. |
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Creme de Menthe Liqueur Ingredients: 4 cups sugar 1 cups water 3 cups vodka 1 Tbs Mint or peppermint extract 1 Tbs Finishing formula Food coloring (your choice) Instructions: Make a simple syrup out of sugar and water. In an aging container add all ingredients including cooled syrup. Add to bottles as desired and age at least 1 month. Add food coloring at this time, green and gold or white are the most common. |
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Peppermint Liqueur Ingredients: 2/3 cup granulated sugar 4 cups corn syrup 4 cups vodka 1 1/2 Tbls. peppermint extract Instructions: Combine sugar and corn syrup in saucepan over medium heat. Heat, stirring constantly, until sugar dissolves. Remove from heat, add vodka, and stir well. Allow to cool in pan, covered. Add peppermint extract to mixture. Store in a sealed decorative bottle. |
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Peppermint Liqueur Ingredients: 2 or 3 teaspoon Peppermint extract or fresh peppermint leaves 3 c Vodka 1 c Sugar Syrup Instructions: Combine all ingredients and stir. Let stand for 2 weeks. Use 3 teaspoons of extract for a stronger mint taste and additional sugar syrup for a sweeter thicker liqueur. |
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