Peppermint Liqueur

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Drinks
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Rinse and dry the fresh peppermints and lemon balm leaves. Put the peppermints in a bottle with the stems up.
Add lemon balm leaves and cloves and fill everything up with the corn brandy.
Close the bottle tightly and let the liquor brew in a warm place for 20 days. Then take out the sprigs of mint and taste the mixture.
If the peppermint taste is intense enough, filter the mixture. If a more intense taste is preferred, fresh sprigs of mint can be added to the mixture again. Try the approach again after a few days.
Dissolve the sugar completely in 150 milliliters of warm water. Sweeten the filtered liqueur mixture with the sugar water solution, adding more or less to the solution depending on your taste.
Let the finished liqueur mature in the bottle in a warm place for a while.
The longer the peppermint liqueur is stored, the more harmonious it becomes in taste.
VARIANT: Prepare the liqueur with fennel green instead of peppermint.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.