Mint Liqueur
Origin: Madrid, Spain
Source: Anonymous, 1920
Ingredients
- 1 kg fine sugar
- 2 liters anisado (anise-flavored spirit)
- 70 drops mint extract
Instructions
- Dissolve 1 kilogram of fine sugar in 2 liters of anisado (anise-flavored spirit), allowing it to macerate for about eight days. After this time, add seventy drops of mint extract. Before bottling, filter the liqueur as you would any liqueur.