Peppermint liqueur has been made at the Cape (South Africa) since before 1800. Very refreshing!

HYNCH
Advertisement

Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine the sugar and water in a small saucepan. Bring to a boil and stir to dissolve the sugar, making a thick syrup. Stir in the peppermint oil and green food coloring. Allow to cool slightly before stirring in brandy. Pour into a bottle and seal.

    Advertisement

Nutrition Facts

112.9 calories; proteing; carbohydrates 10.4g 3% DV; fatg; cholesterolmg; sodium 0.6mg. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/23/2009
As a South African I am familiar with what this should taste like and it is close but not quite. The sugar syrup should be a 2:1 sugar:water mix and should be double this quantity as this is usually a thick and syrupy liqueur. I ended up using 3 cups of sugar to 1 1/2 cups of water. With that amendment it was spot on. Read More
(25)
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/23/2009
As a South African I am familiar with what this should taste like and it is close but not quite. The sugar syrup should be a 2:1 sugar:water mix and should be double this quantity as this is usually a thick and syrupy liqueur. I ended up using 3 cups of sugar to 1 1/2 cups of water. With that amendment it was spot on. Read More
(25)
Rating: 5 stars
06/24/2009
This was a hit at my African Dinner Party. I used teh cheapest brandy that I could find and it taste great. Read More
(11)