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Beech Leaf Noyau

VegetarianVeganDairy FreeGluten Free

One of the earliest British liquers and fairly quick from preperation to drinking.

Serves : 1+
Prep : 20 minutes
Cook : 3 weeks
  • Young, tender, translucent beech leaves, enough to fill two empty 1litre bottles.
  • 1 Bottle of gin
  • 2 full cups of Brandy (and a splash more!)
  • 400g Sugar dissolved in 2 cups of warm water
  • 2 empty, sterile 1litre bottles

Method

  1. Fill the empty bottles with the Beech leaves and divide the gin between the two.
  2. Leave somewhere dark for three weeks.
  3. After three weeks, strain the liquid and add the brandy and sugar water, refill the bottles, chill and enjoy.

COMMENTS

3 comments for Beech Leaf Noyau

  1. Chas says:

    You don’t put the sugar in with the leaves?

    1. Poppy Ives says:

      no we add it after the infusion.

  2. Rod Wheatley says:

    I made this last year for the first time and it was wonderful. Everyone says how the taste has a herby flavour reminiscent of Benedictine. I have today gathered a new crop of Beech leaves for this year’s batch.

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