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1
Pack the beech leaves into an earthenware or glass jar until its about nine-tenths full.
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2
Pour the gin over the leaves, making sure they are well covered (they will oxidize and turn brown if left exposed).
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3
Let steep for 7 to 10 days so the leaves can release their striking green pigment.
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4
Strain the infused gin through cheesecloth or a jelly strainer bag (see p. 33).
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5
Put the sugar and 1 cup of water into a saucepan and heat gently to dissolve the sugar.
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6
Allow to cool completely before adding to the infused gin.
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7
Add a couple of capfuls of brandy too.
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8
Put a couple of fresh beech leaves into a sterilized screw-top or stopper bottle (see p. 125), then add the noyau and seal.
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9
Wait for a cold winter night and a roaring fire, then partake of this potent liqueur.
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10
Use within 2 years (it may darken in color over time).
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11
If you miss the young beech leaves of early spring, you may get a second chance to make this noyau toward the end of June.
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12
Some beech hedges, when trimmed, will throw up new young shootsnot as prolific as the early crop, but still worth snatching.
