Beech leaf noyau country liqueur

young beech leaves

It’s spring and the leaves are coming out on the trees. It’s such an exciting time when the woods and meadows come alive.

Each year, I make the effort to head out on a sunny day like today to pick the first soft beech leaves before they go waxy. If you’ve followed my blog for a little while, you’ll know this is to make beech leaf liqueur, a wonderful drink, using this recipe.

beech leaf noyau recipe

The recipe takes a couple of weeks but the results are well worth it and improve with age: I’ve still got a little left from my original 2014 batch and it’s fabulous.

Let me know in the comments if you’re making noyau or other country liqueurs this year.

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