I’m not one-hundred percent sure what Noyeau actually means but from mooching around blogville I’m picking up that it is a tipple with a vague association with brandy. Interestingly, the addition of a single French word always transforms the mundane into instant sophistication. So I’m sticking with it.
It’s too late in the year to make this drink as the beech (Fagus sylvatica) leaves have now lost their fresh, bright green lustre. When they first emerge in spring they are beautifully soft and downy with a translucency that plays with the early May sunlight. And that is what we are looking for. I picked my leaves at the end of May and already they were beginning to take on a more robust, viridian hue. Sensing the urgency, I filled a large bag. Although it looked like a big harvest, when I packed them tightly into a Kilner jar they only half filled it. But that was fine – it seemed a bit mean to strip the tree bare. I washed the leaves before making sure to press them down into the jar with some force. Apparently that’s important. I then poured in enough gin to cover the leaves and left them to stew for four weeks.
Four weeks later I strained the gin from the leaves, squishing them to extract as much liquid as possible. The boozy leaves went on my compost heap – your compost heap is allowed to get a little tipsy once in a while. As with us- moderation is key. The gin had taken on a greeny-brown hue. I then made a syrup by boiling sugar and water. When it was cool, I added it to the gin along with the obligatory splosh of brandy and decanted the lot into a suitable bottle. And….oo la laa…. we have noyeau! Drink neat or enjoy with a mixer of choice. I’m going to sip mine, very lady-like, with tonic water… and a certain air of decadence…
As a guideline should you want to make this next spring: for every 100ml of beech leaf-infused gin you will need about 43ml water and 32g of sugar to make the syrup. I added a modest 15ml brandy per 100ml but you may prefer more.