
For this I want to have the freshest young leaves possible, while they're still soft so I've been going to my local woods on a regular basis, watching the buds open as we head into spring. If you leave it too late in the season, the leaves will turn waxy and then you have to wait another year. I love these seasonal things that you can only do at one time of year; like picking blackberries or slipping the bark off a twig to make a whistle.


So what's it all for? Well, I'm making beech leaf noyau - a little-known country liqueur. It's a bit like sloe gin except using leaves instead of fruit and then adding brandy and sugar later. Here's the recipe I'm following, from this website. I'll keep you posted on how it's going, meanwhile if you know any good seasonal recipes let me know in the comments.
Beech Noyau
A noyau is a cordial made from brandy, gin, cognac etc. This, however, is a classic British version, using young beech leaves.
Ingredients:
1 bottle of gin (700ml)
225g white sugar
200ml brandy
400ml young beech leaves
Method:
Only use very young beech leaves, freshly stripped from the stem. Add these to a bottle or glass jar (with a secure lid) until the vessel is half full. Add the bottle of gin then stopper the jar and store for 3 weeks before straining the alcohol off.
Meanwhile add the sugar and 300ml water to a pan and bring to a boil. Take off the heat and allow to cool before mixing with the flavoured gin and the brandy. Pour into bottles and store.
This makes an excellent mixer and can even be drunk neat. It's well worth making and I guarantee that everyone you serve it to will go mad for it.
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