Recipe by HYNCH
"Peppermint liqueur has been made at the Cape (South Africa) since before 1800. Very refreshing!"
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1 1/4 cups
1 1/4 cups
2 1/2 cups
green food coloring
As a South African I am familiar with what this should taste like and it is close, but not quite. The sugar syrup should be a 2:1 sugar:water mix and should be double this quantity as this is usually a thick and syrupy liqueur. I ended up using 3 cups of sugar to 1 1/2 cups of water. With that amendment it was spot on.
This was a hit at my African Dinner Party. I used teh cheapest brandy that I could find and it taste great.
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