I like her ^^^ suggestion. Be careful using mint extract as it is VERY strong. I would go very light w/it in the batter, then if need be add some to the icing also. I'd probably use about 1/2 C burbon - the rest water.
Do be aware that more recent tests show that alchole does NOT bake out as the old thought was......much of it stays there. That can be a problem for people 'on the wagon' and children
I wonder if someone makes a bourbon extract that could be used?