Recipes > Beverages > Alcoholic Beverages > Brandy > Mint

Mint

Ingredients

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

Instructions

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.

Print

Print recipe/article only

Source

Hand-Book of Practical Cookery (1884).


comments powered by Disqus