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.
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.
