Organic Peppermint Syrup

Peppermint Syrup for Diabolo and Mojito

Bacanha's organic mint syrup is a French herbal syrup made from natural peppermint flavoring, produced in a workshop near Paris. Bold, cool, with a peppery finish. Three ingredients and citric acid, nothing else, and 400 ml makes about 20 glasses.

Mint syrup is practically a staple in France and is part of the Sirop Brut line from the Parisian manufacturer Bacanha. It is based on peppermint, *menthe poivrée*, which tastes cooler and sharper than mild spearmint. This is a mint syrup that doesn't taste like bubblegum, but like the herb itself.

Cool, herbal, with a peppery finish

Peppermint brings menthol, and that is exactly what you feel on your tongue the moment you taste it, even before the sweetness hits.

The aroma is clear and slightly peppery; the taste remains bold and cool through to the finish. The label lists 4 ingredients: organic cane sugar, water, natural mint flavoring, and citric acid. What is missing is striking: there are no artificial colors. The syrup remains light, and your glass won't turn neon green when you mix it.

3 centiliters per glass of lemonade

3 centiliters of syrup, cold lemonade, and ice—that is how you make a *diabolo menthe*, exactly as every café in France serves it.

For a mojito, add lime, rum, and soda; for the non-alcoholic version, simply leave out the rum, and no one will miss it. In cold black tea, it becomes a Moroccan-style iced tea that is both cool and herbal. In the kitchen, it pairs well with watermelon, young peas, tomato salad with cucumber, and—to many people's surprise—in chocolate mousse.

It also has a place in winter. A spoonful in hot chocolate turns it into a drink reminiscent of peppermint patties, and in an herbal tea after a meal, the mint does exactly what it is prized for in France.

Mint likes the company of acidity. If you prefer your mojito pre-mixed, you can find our Organic Mojito Syrup with lime, and for a pure citrus focus, we have Organic Lime Syrup alongside it.

Handcrafted in a workshop near Paris

Mixing, bottling, and labeling take place in the company's own workshop in Saint-Soupplets, a good 40 kilometers northeast of Paris.

Sirop Brut is the name of the line, meaning "raw syrup," and it is meant as a statement. The ingredient list is so short that it fits on a single line. The organic cane sugar comes from regenerative agriculture in Brazil, and the flavorings are developed in Grasse, the city behind the Côte d'Azur where France creates its perfumes. By the way, the name comes from there too, as "bacana" means nice and good in Brazilian Portuguese.

"Preserving the authenticity of the flavors," as the manufacturer describes its work, is reflected in their standards. All varieties maintain the same balance of acidity and sugar, a pH level below 4.5, and about 60 degrees Brix, which is why they are less sweet than usual. We carry 25 varieties from Bacanha's range, from basil to verbena to rose. An herb that is worth it.

In tea only after the infusion has cooled

Ice cold, the peppermint shows its coolness—3 centiliters in a large glass with plenty of ice and a splash of lime. If you use it in tea, add it only once the infusion has cooled, otherwise the freshness will evaporate. After opening, the bottle should be kept in the refrigerator, where it will last for 2 months. You can find more herbs and fruits for mixing in our syrup selection.

Organic control number FR-BIO-01 – French Agriculture