Noyeau

Class: Liqueur

Source: Publican and Innkeeper's Guide (1830)

Ingredients

1 lb Bitter Almonds

1 oz Dried Lemon Peel

4 Gallons Spirits (malt)

7 lbs Sugar

Instructions:
Steep almonds and lemon peel in the rectified British spirits. Add seven pounds of clarified sugar, or the proportionate quantity of syrup. If you wish to assume the flavour of French noyeau, instead of British spirits make use of French Brandy, and employ the kernels of apricots, peaches and nectarines. Dissolve the sugar in boiling water and add liquor when cold. Stir well.

By this process your noyeau will be of a white colour, but by putting into the mixture red saunders shavings, you will obtain a beautiful pink colour. Or perhaps the safest plan is to infuse the shavings in a little of the spirit and add the tincture afterwards, as by doing so, you will be best enabled to determine the requisite quantity of colouring.

Notes:
Rectified British spirits would be described as unaged malt. Since scotch and Irish whiskey were common at the time, something like Poteen would have been used, a very young scotch.

History
Noyeau, or as the French describe - Creme de Noyeaux - is a sweet almond liqueur with hints of citrus that was quiet popular in the 1800's.

Comments

Link: Creme de Noyeau

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