(17 votes, average: 3.94 out of 5)
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Beech Leaf Noyau
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
- Fill the empty bottles with the Beech leaves and divide the gin between the two.
- Leave somewhere dark for three weeks.
- After three weeks, strain the liquid and add the brandy and sugar water, refill the bottles, chill and enjoy.
3 comments for Beech Leaf Noyau
You don’t put the sugar in with the leaves?
no we add it after the infusion.
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.