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Mint Liqueur Recipe

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Whip up a batch of homemade mint or creme de menthe liqueur for yourself and for gifts. Plan ahead because the mixture will need to steep and age almost a month before it is ready.

Prep Time: 10 minutes

Total Time: 10 minutes


  • 12 to 14 Tablespoons fresh or 6 teaspoons dried, well crumpled mint, peppermint, or spearmint leaves OR 2 to 3 teaspoons
  • 3 cups vodka
  • 1 teaspoon glycerine (optional) but nice for sipping
  • 1 cup sugar syrup -- recipe below (for creme de menthe add 2 cups)
  • 3 cups vodka
  • 1 teaspoon glycerine (optional) but nice for sipping
  • 1 cup sugar syrup -- recipe below (for creme de menthe add 2 cups)


With fresh or dried leaves: steep the leaves in vodka for 10 days and shake the bottle occasionally. Strain and filter. Be sure to press all the juices from the leaves with a spoon against the strainer. Mature for 2 weeks.

With the extract: combine all ingredients. Shake well. Mature 24 hours minimum. A week or 2 will enhance the flavoring.

If any of these recipes results in too weak a mint flavor, add more of the extract or leaves and repeat the steeping, straining, and maturing procedures. Should any globules of oil form on the surface of the liqueur, remove with a bit of blotting paper or paper toweling, dabbing them gently. Seal in a decorative decanter.

Sugar Syrup:
A sugar syrup is made of two parts sugar and one part water, boiled together for about five minutes until the sugar dissolves. It is then cooled and added to the flavored alcohol.

Yield: about 4 cups mint liqueur

Recipe Source: Homemade Liqueurs by Dona and Mel Meilach (Contemporary Books)
Reprinted with permission.

User Reviews

Reviews for this section have been closed.

 1 out of 5
Extra ingredients, confused steps (classic recipe), Member maysmithb

I think the ingredients list was pasted twice (ignore the list where it starts repeating). I looked up recipes for Creme de Minthe on other sites and found that the instructions were lacking too. Seems to be a fairly standard recipe: After the 10 days of steeping but BEFORE THE AGING: Strain the liquid. Add the glycerin, food coloring, and the syrup. The syrup recipe: boil the sugar in 2/3 cup water for 5 minutes, then cool. Now age for 2 weeks.

8 out of 9 people found this helpful.

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