Beech Leaf Noyau

 

Noyau, the French derivative of the word for fruit kernels. Crème de Noyau was often made from the stones of peaches and apricots to create an amaretto like liqueur. These variant harnesses the nut like aromas of beech leaves to create a liqueur that is earthy, sweet and balanced. Stunning served on ice with tonic

set of two glasses and two bottles with orange hued liquid against beech hedge, warm summer vibes

Who knew what bounty thrives in their back yard?

A little time and patience and you will be rewarded…

noyau, foraged recipes, homemade liqueur, hedgerow food, beech leaf , edible leaves, edible flowers, wild food, craft cocktails
Yield: 20
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Beech Leaf Noyau

Beech Leaf Noyau

Prep time: 20 MinCook time: 5 MinTotal time: 25 Min
Noyau, the French derivative of the word for fruit kernels. Crème de Noyau was often made from the stones of peaches and apricots to create an amaretto like liqueur. These variant harnesses the nut like aromas of beech leaves to create a liqueur that is earthy, sweet and balanced. Stunning served on ice with tonic

Ingredients

Instructions



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