Rating: 4.67 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

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Recipe Summary test

cook:
15 mins
total:
15 mins
Servings:
24
Yield:
3 cups
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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.

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Nutrition Facts

113 calories; protein 0g; carbohydrates 10.4g; fat 0g; cholesterol 0mg; sodium 0.6mg. Full Nutrition
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Reviews (2)

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)