Peppermint Liquor – Brandy

by Editorial Staff

Summary

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

Ingredients

10 stalks mint, strong
3 stalks lemon balm
5 grains coriander, crushed
3 clove (s), ground
12 piece (s) rock sugar
1 ½ liter schnapps, Doppelkorn or fruit schnapps,

Instructions

Approach:
Rinse the mint and lemon balm under running water. Pluck the leaves from the stems and place them side by side on a sheet of kitchen paper. Put a second layer on top
and pat the leaves dry.
Coarsely crush the coriander and cloves in a mortar.
Alternately pour the herb leaves and spices into a large, wide bottle. Pour the schnapps over it and place in a bright, but not too sunny place.
Let it steep for at least 4 weeks and shake well occasionally.
Then pour through a sieve lined with a clean cheesecloth and fill into bottles or carafes again. After a further storage time of approx. 3 weeks, the schnapps is fully aromatic.
Tip:
This peppermint schnapps helps with stomach ailments and gall bladder problems.
It also has a calming effect on insomnia.

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.