Recipes > Beverages > Alcoholic Beverages > Brandy > Mint



  • 4 sprigs of mint
  • 1 quart of brandy
  • 1/2 pound of loaf sugar
  • 1 pint of water


Put the mint into the brandy, cork well, or cover air-tight if in a pot, and leave thus forty-eight hours; then strain through a cloth. Put the loaf sugar in a stewpan with the water, set it on the fire, and, at the first boiling, pour it into the quart of brandy; cover with a cloth, let it cool, and again strain the whole through a fine cloth. Bottle and cork carefully, and use when wanted.

A small liquor-glass of it is very good for stomach-ache; it is also useful after having eaten any thing difficult of digestion.


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Hand-Book of Practical Cookery (1884).

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