If, on the other hand, you are more hardcore like me, you may prefer making peppermint liqueur completely from scratch. If I were going to make a liqueur this way, I’d experiment by adding a little bit, taste-testing it, and adding more, in small increments, as needed. On the other hand, essential oils are a lot more concentrated so I doubt you’d need to add much to strongly flavor the alcohol. My best guess is that you’ll need to add quite a bit of extract. I haven’t personally made peppermint liqueur using either, so I’m not sure how much you really need to add. I do have to admit, though, that either of those options will give you a nice, clear, colorless peppermint liqueur that is is very quick and simple to make! So, if you’re looking for a last-minute DIY liqueur, then I guess you may want to consider adding extracts or essential oils for the first part of flavoring the alcohol. Other people use essential oils to flavor the vodka. Some people use strong peppermint extracts (and often also add green food coloring). Over the years, I’ve seen several ways suggested for making peppermint liqueur. Once the first step is finished, you can use the peppermint extract as-is or can sweeten it to make the liqueur. Ideally, you’ll want to choose a non-flavored vodka of around 40% (80 proof), but can also try using other strong liquors like rum. This is done by infusing the mint leaves into a strong alcohol over the course of several days to weeks. The first step to making a homemade peppermint liqueur is to make the peppermint extract. Fresh mint leaves (or peppermint extract and/or essential oil).Making a homemade peppermint liqueur from fresh mint leaves is actually quite simple. See? The sky is the limit to what you can make! I also made a nice holiday liqueur by infusing dried cranberries in vodka and made cream liqueurs by adding sweetened condensed milk. (Now that I’ve been reminded, I may make it a priority again.) Somehow life happened, and I never got to it. When I first wrote this post, I was brewing up a new batch and promised to show you how to make it yourself. One of our favorites was praline liqueur. (I wrote about my experiments in the post on making limoncello.) Using the same idea, I also made limecello and mandarincello and found the best way to make them. Later, I tried making orange liqueur and a homemade limoncello. I began experimenting and first made my own coffee liqueur. You may prefer using something different. When making this peppermint liqueur, I used organic mint leaves from my own garden. I also used organic lemons from my own tree for my homemade limoncello. I chose to use organic coffee beans when making my homemade Tía María/Kahlúa. That said, even when choosing more expensive vodka, once you’ve added the sweetener, in most cases you’ll still save money over brand name liqueurs.Īdd to all of that the fact that you can choose the quality of the ingredients. For homemade liqueurs, the flavor will be changed and diluted so that it’s not as important to choose brand names. Save the more expensive vodka for mixed drinks or cocktails where you’ll better appreciate the difference. Making your own liqueurs can also save you money. What’s great about making your own is that you can make just about anything you can imagine. I was amazed by how easily I could transform a generic vodka into whatever type of liqueur that appealed to me. The book showed how to make basic liqueurs like homemade coffee liqueur and orange liqueur, mimicking Kahlúa and Cointreau. It all began a few years back when I found a pretty holiday book about how to make your own liqueurs. The holidays, though, are a bit of an exception. Other than that, most alcohol doesn’t appeal that much to us anymore. Don’t get me wrong, we do enjoy a glass or two of red wine when dining on the weekends. Despite the fact that we have a pretty well-stocked bar in our kitchen for entertaining guests, we actually rarely drink alcohol.
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