”Just a quick update on a lovely summers 😫 day of my beech leaf noyau - and can confirm it’s a wonderful amaretto style drink.
GeorgeFlavour Fred
Closest to Disaronno in my opinion. Might make a Beech Leaf Noyau Sour for a welcome cocktail at upcoming events.
INGREDIENTS (flag this for next spring)
700ML GIN
(you choose – I’m not fussy but undoubtedly there will be differences)
YOUNG FRESH BEECH LEAVES
(enough to fill the jar without packing down too hard)Â
125ML BRANDY
(added after 3-4 week infusion)
SUGARÂ
(Approx 150g – but to taste – I like to use a mix of white sugar and Demerara in equal quantities)
DIRECTIONS
Pick the freshest tangiest leaves and fill the jar without packing it down. Add the gin and store in a dark cupboard for 3-4 weeks. Strain out the solution (hopefully still quite green but not the end of the world if not) and place back in the now empty jar and top up with brandy and sugar. Mix till sugar is dissolved and wait 2 weeks before tasting. That’s it and the result is a wonderful Amaretto (Disaronno is the brand I mentioned) style drink.Â
Always drink responsibly
