About this recipe: Peppermint liqueur has been made at the Cape (South Africa) since before 1800. Very refreshing!
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. - 23 Dec 2009 (Review from Allrecipes US | Canada)
This was a hit at my African Dinner Party. I used teh cheapest brandy that I could find and it taste great. - 24 Jun 2009 (Review from Allrecipes US | Canada)