I came up with a peppermint syrup that is very easy to make. In a sauce pan put 1 cup of water and heat to just below a boil. Lower the temperature to a low simmer, add 1/2 cup of Sugar in the Raw and stir until sugar has dissolved. add 1 1/2 tsp of Peppermint extract and simmer for a couple of minutes. Pour into a squeeze bottle and put in the refrigerator to cool. This mixture is good in the refrigerator for about a week, then it might start to ferment.
Bahama Bob's Mint Chocolate Daiquiri
- 1 1/2 oz. Pilar Blonde Rum
- 3/4 oz. Selvarey Cocoa Rum
- 1/2 oz. Peppermint Syrup