Beech Leaf Noyau

• 1 loosely packed grocery bag full of soft young beech leaves, sufficient to pack tightly into a 2 1/2- to 3-cup jar
• 2 cups gin
• 1 1/2 cups granulated sugar
• Brandy

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

beech, gin, sugar, brandy

Taken from www.epicurious.com/recipes/food/views/beech-leaf-noyau-389436 (may not work)