Beech Leaf Noyau

Ingredients:

• 700ml Gin

• 200g Granulated sugar

• Young beech leaves (enough to fill a jar)

• 200ml brandy

Method:

Pack the leaves and sugar into a large jar.

Pour the gin over and put the lid on. Shake the jar to mix in the sugar. Shake once a day, for a few days, until the sugar remains dissolved.

After 3 weeks decant the gin and mix with the brandy. Pour into bottles, placing one of the beech leaves into each of the bottles.

While this can be drunk straight away, it is best kept for at least a month.

Hot Saxon Cider

Ingredients:

• 4 cups of dry cider or apple juice

• 2 sprigs rosemary

• 2 sprigs thyme

• 12 juniper berries

• 2 tablespoons honey

Method:

Put all the ingredients into a pan and bring to a simmer. Heat for around 15 minutes, allowing the herbs to infuse into the cider..

Strain the liquid through a muslin or cheesecloth and serve immediately.

In a none authentic setting I recommend adding a shot of brandy before serving.