Step 1: Prepare the Leaves: Rinse the mint leaves under cold water to remove any dirt or impurities. Pat them dry gently with a clean towel or paper towels. Use a mortar and pestle or simply crush the leaves with your hands to bruise them slightly. This helps release the oils and flavor compounds from the leaves. You can also cut the leaves up.

Step 2: Combine Mint and Alcohol: Place the bruised mint leaves in a clean, sterilized glass jar or bottle. Pour the alcohol over the leaves, making sure they are fully submerged. Use a ratio of about 1 cup of mint leaves to 1 cup of alcohol, adjusting as needed based on the size of your container. I used a 4 oz jar and filled most of the bottle up with mint leaves before pouring in the vodka.

Step 3: Seal and Store: Seal the jar or bottle tightly with a lid. Store it in a cool, dark place away from direct sunlight, such as a pantry or cupboard. Let the mint leaves steep in the alcohol for at least 1 to 2 weeks to allow the flavor to develop. You can taste the extract periodically and adjust the steeping time based on your desired strength of mint flavor.

Step 4: Strain: After the desired infusion period, strain the mint leaves from the alcohol using a fine mesh sieve, cheesecloth, or coffee filter. Press down on the leaves to extract as much liquid as possible. Transfer the strained mint extract into clean, sterilized bottles or jars with tight-fitting lids. Label the containers with the date and contents. Store the mint extract in a cool, dark place. It will keep for several months to a year, depending on the quality of the alcohol used.