Three weeks gone by already? Thankfully my friend Barbara reminded me it’s time to get the beech leaves I collected out of the gin and turn it into noyau.
The leaves and gin have been sitting in a kilner jar on the window ledge infusing away and there’s a definite green hue now once it’s strained.
Add sugar, water and brandy to turn a bottle of gin into two bottles of noyau. The recipe doesn’t say so but these things normally improve with age so I’ll give it a couple of months before tasting.
A comprehensive and practical guide to working with an Austrian scythe. Perfect if you cannot attend a course or as a reference guide following tuition.