Updated: Apr 23
2 cups soft peppermints (crushed)
2 cups local honey
1 cup whiskey
1/2 cup lemon juice
In a large nonstick pot on low heat, dissolve the peppermints in a few tablespoons of water; stirring constantly. Add water as necessary when it becomes too thick to stir.
When dissolved, stir in the honey, whiskey, and lemon juice then bring to a simmer and stirr occasionally for about 30 minutes. The mixture should become syrupy.
Remove from heat, let cool slightly and carefully pour into mason jars or a decanter. Store tightly covered for about 8 months on the counter.
Take 1-2 large spoonfuls every night.