![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-s2Xw9_eeUEBS_pui9K1EZS0o0_hLRPZ2ZvDMTQ-tcBChRexaaL6uKlMeoak-VQ0-NWobFF1j6Fm6bIFCEIEXa8QuTO_gBGEUcaZDfBstit9E9eQC-nt1R3sPSIudkBkAYpK8mgRMnYlS/s320/Mint+Chocolate+Daiquiri+1cc.jpg)
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