Fresh mint leaves, alcohol, and a bit of patience you can create a big batch of mint extract for much less than what you’d pay for a small bottle at the store. Plus, you can customize the flavor and potency to your liking.
I might receive a small commission for items purchased through affiliate links in this post at no additional cost to you.
The amount of mint leaves needed for infusing 1 liter of alcohol depends on the intensity of flavor you desire. Here’s a general guideline:
- For a mild to moderate mint flavor: Use about 2 to 3 cups of loosely packed fresh mint leaves per liter of alcohol.
- For a stronger mint flavor: Use about 3 to 4 cups of loosely packed fresh mint leaves per liter of alcohol.
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It’s best to choose a neutral-flavored and high-proof option. This means looking for a vodka or rum with a high alcohol content (at least 40% ABV or 80 proof) and minimal flavoring.
Helpful Equipment
- Small Fine Mesh Strainer
- 6 Pack 8 Ounce Amber Glass Bottles with Lids,
- 8 Pack [1 Liter / 33 fl. oz.] Swing Top Glass Bottles w/ Airtight Stopper Lids
Ingredients:
- 3 to 4 cups of loosely packed fresh mint leaves
- 1-liter Vodka or Everclear 95%, which is equivalent to 190 proof.
Instructions:
- Wash and thoroughly dry your mint leaves.
- gently wash and pat dry. Crush or bruise slightly to release their oils.
- Optional: Bruising the mint leaves slightly can help release their flavor more readily during the extraction process. You can do this by gently pressing the leaves between your fingers or using a muddler to bruise them.
- Place prepared mint leaves into a clean, airtight glass jar.
- Pour the base alcohol over the ingredients to completely submerge them.
- Seal the jar tightly and store it in a cool, dark place for optimal infusion.
Steeping:
- Allow the ingredients to steep in the alcohol for several weeks to several months, depending on the desired intensity of flavor.
- Shake the jar occasionally to redistribute the flavors.
Straining:
- Once steeping is complete, strain the extract through a fine mesh sieve, cheesecloth, or coffee filter to remove solid particles.
- Press gently to extract as much liquid as possible.
- Transfer the strained extract into clean, airtight bottles or jars.
- Seal tightly and store in a cool, dark place until ready to use.
Notes:
- Patience is key: Allow sufficient time for the flavors to fully infuse into the alcohol.
- Quality matters: Use fresh, high-quality ingredients for the best results.
- Experiment and customize: Feel free to mix and match flavoring ingredients to create unique blends.
- Labeling: Be sure to label your homemade extracts with the date and ingredients for future reference.
- Shelf life: Homemade extracts can last for an extended period if stored properly, but flavors may diminish over time.
TRY MAKING
Mint and Chocolate: Refreshing and indulgent, perfect for adding a burst of flavor to desserts and beverages.
Ingredients:
- 1 cup fresh mint leaves, washed and dried
- 1/2 cup cocoa nibs or chopped dark chocolate (70% cocoa or higher)
- 1 cup Everclear (or another high-proof neutral spirit)
Follow Instructions Above
Mint Extract RECIPE
Fresh mint leaves, alcohol, and a bit of patience you can create a big batch of mint extract for much less than what you’d pay for a small bottle at the store. Plus, you can customize the flavor and potency to your liking.
Ingredients
- Fresh Mint Leaves
- High-Proof Alcohol Like Everclear
Instructions
- Wash and thoroughly dry your mint leaves.
- gently wash and pat dry. Crush or bruise slightly to release their oils.
- Optional: Bruising the mint leaves slightly can help release their flavor more readily during the extraction process. You can do this by gently pressing the leaves between your fingers or using a muddler to bruise them.
- Place prepared mint leaves into a clean, airtight glass jar.
- Pour the base alcohol over the ingredients to completely submerge them.
- Seal the jar tightly and store it in a cool, dark place for optimal infusion.
- Allow the ingredients to steep in the alcohol for several weeks to several months, depending on the desired intensity of flavor.Shake the jar occasionally to redistribute the flavors.
- Once steeping is complete, strain the extract through a fine mesh sieve, cheesecloth, or coffee filter to remove solid particles.Press gently to extract as much liquid as possible.Transfer the strained extract into clean, airtight bottles or jars.Seal tightly and store in a cool, dark place until ready to use.
Notes
- Patience is key: Allow sufficient time for the flavors to fully infuse into the alcohol.
- Quality matters: Use fresh, high-quality ingredients for the best results.
- Experiment and customize: Feel free to mix and match flavoring ingredients to create unique blends.
- Labeling: Be sure to label your homemade extracts with the date and ingredients for future reference.
- Shelf life: Homemade extracts can last for an extended period if stored properly, but flavors may diminish over time.
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Hello everyone, welcome to my neck of the woods! My name is Eligh, I was born in Portland, Oregon, and I love to forage! From when I was very young, my father took me out picking mushrooms, fishing, and camping. He loved to forage for mushrooms, and so naturally, I developed a keen eye for mushroom identification. After meeting my lovely wife on the Oregon coast, I started spending all of my free time out in the woods with plant, mushroom, and tree identification books. After some time I was able to identify every tree, plant, and mushroom that I came across. I learned their uses, both by native Americans and settlers alike. At this time, I also began fishing for salmon, trout, and different species of coastal rockfish. I always felt a strong sense of pride to be able to harvest a wide variety of wild edibles to suit my palate, and then harvest some natural bait and catch a fish, even how to make hooks and line using plants and trees that grow on the river bank.
I started cooking at a very young age. In middle school, my friends and their parents would ask me to cook food for them because I could make something out of nothing. I love to cook up new concoctions and see what everyone likes. When I became of working age, I started as a buss boy at a barbecue restaurant, and then moved on to work all positions of the restaurant industry. From head chef of a Jamaican restaurant in Tulsa, OK, to sous chef at a highly accredited bistro on the Oregon coast, all before I turned 21.
I Inherited land in southeast Oklahoma and now spend my days working a Fedex delivery route and working with my wife and 3 young boys on our rural homestead. We raise many different kinds of animals and some vegetable gardens. I hunt all manor of large and small game, and butcher all of my own meat. We harvest wild edibles of all kinds and enjoy to cook with them and eat them.
I am grateful that you stopped by to see how we are doing and hope to see you again very soon. We would love to be friends and hope you enjoy all of the recipes and information that I can manage to put out.
Thank you, and much love!
-Eligh
I may receive a small commission for items purchased through affiliate links in this post at no additional cost to you.
I started cooking at a very young age. In middle school, my friends and their parents would ask me to cook food for them because I could make something out of nothing. I love to cook up new concoctions and see what everyone likes. When I became of working age, I started as a buss boy at a barbecue restaurant, and then moved on to work all positions of the restaurant industry. From head chef of a Jamaican restaurant in Tulsa, OK, to sous chef at a highly accredited bistro on the Oregon coast, all before I turned 21.
I Inherited land in southeast Oklahoma and now spend my days working a Fedex delivery route and working with my wife and 3 young boys on our rural homestead. We raise many different kinds of animals and some vegetable gardens. I hunt all manor of large and small game, and butcher all of my own meat. We harvest wild edibles of all kinds and enjoy to cook with them and eat them.
I am grateful that you stopped by to see how we are doing and hope to see you again very soon. We would love to be friends and hope you enjoy all of the recipes and information that I can manage to put out.
Thank you, and much love!
-Eligh
I may receive a small commission for items purchased through affiliate links in this post at no additional cost to you.
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