Noyeau Recipe

To three pints of French brandy, put four ounces of bitter almonds, or

peach meats, and a couple of ounces of sweet almonds--they should be

bruised before they are mixed with the brandy. Add half an ounce each of

powdered cinnamon and mace, a quarter of an ounce of cloves. Let the

whole remain a fortnight, shaking it up well each day, then drain off

the brandy into another bottle, and put to the almonds a quart of water.

Let it stand three days, then turn back the brandy, and put in a pound

and a half of white sugar. Let the whole remain a week, stirring it up

frequently, then strain the liquor off, free from the dregs, into

bottles for use.

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