Cream of Mint
A traditional mint-flavored liqueur with citron notes, made by infusing essential oils in spirits and sweetening with syrup. This historic cordial recipe creates a refreshing after-dinner drink.
Ingredients
- 1 quart (946 ml) Grain alcohol or vodka (95% proof) (Spirits of wine refers to high-proof grain alcohol; vodka is a suitable modern substitute)
- 25 drops Food-grade peppermint essential oil (Must be food-grade essential oil)
- 3 drops Food-grade citron essential oil (Lemon oil can substitute if citron is unavailable)
- 1 quart (946 ml) Simple syrup (1:1 sugar to water ratio) (Equal parts sugar dissolved in water)
- 1 teaspoon (or to desired color) Green food coloring or natural green tincture (Adjust to achieve desired green hue; natural alternatives include chlorophyll or spinach extract)
Instructions
- 1Pour the grain alcohol or vodka into a clean glass bottle or jar. Add 25 drops of peppermint oil and 3 drops of citron oil to the alcohol.
- 2Seal the container tightly and shake vigorously for 2-3 minutes until the essential oils are fully dissolved and incorporated into the alcohol. The mixture should appear uniform.
- 3Add the quart of simple syrup to the alcohol mixture. Add green food coloring gradually, starting with 1/2 teaspoon, until you achieve the desired green color. Stir or shake gently to combine.
- 4Strain the mixture through a fine-mesh strainer lined with cheesecloth or coffee filter into a clean container to remove any undissolved particles. This may take 10-15 minutes for the liquid to pass through completely.
- 5Pour the filtered liqueur into clean glass bottles using a funnel. Seal tightly with caps or corks. Label with the date and contents. Store in a cool, dark place. The liqueur will be ready to serve immediately but improves with age over 1-2 weeks.
