½ to 1teaspoonpure peppermint extract(or additional, to taste)*
Combine water and granulated sugar in a saucepan. Heat over medium heat until just simmering, stirring until the sugar is dissolved. Don't bring the mixture to a rolling boil so the water doesn't evaporate.
Remove from heat and stir in the peppermint extract. Let cool to room temperature.
Add the syrup, to taste, to your favorite coffeehouse inspired beverages and teas, or cocktails. Store in an airtight container in the refrigerator for 1-2 weeks.
*I've provided a range on the quantity of peppermint extract, as the strength of flavor can vary by brand and by the age of the bottle. I most often use 1 teaspoon of Nielsen-Massey's Pure Peppermint Extract. I recommend starting conservatively and adding the extract to taste, to create the perfect syrup for your preferences and the extract brand you've purchased.