In short. Mint leaves steeped in alcohol for ten days, squeezed out through a cloth, joined to a cooled sugar syrup and filtered. Bottle it in clear glass — the colour is the point.
Pick the leaves early in the morning, when the oils are strongest. Everything after that is waiting.
Ingredients
- 100 g of small mint leaves
- half a kilo of sugar
- 1 litre of water
- 1 litre of 90° alcohol
Method
1. The infusion. Pick the mint leaves early in the morning. Put them in a jar with the alcohol and close the lid. Leave for ten days, shaking the jar for a couple of minutes every two days.
2. Squeezing. At the end of the ten days take out the leaves, wrap them in a canvas cloth and squeeze them thoroughly, letting the liquid fall back into the jar.
3. The syrup. Boil the water with the sugar for a couple of minutes until melted. Let it cool, and when it is lukewarm add it to the jar with the alcohol.
4. Finishing. Close and leave for 24 hours, then filter and bottle in clear glass, so the green shows.
A note from whoever wrote this down: normal mint is the usual choice, but peppermint leaves were tried once and the result was excellent.
More on the liqueurs page.
