Homemade Beech Liqueur (Veenstra) Recipe


From correspondent Ben Veenstra:

  1. Fill a stone or glass pot for 9/10 with the young beech-leafs (use only the very young ones, and clean them by washing with plain water)
  2. Fill the pot with Gin.
  3. Let the closed pot rest for aprox. 2 weeks, at this time the gin is green and smelling a bit like beech.
  4. after two weeks filter the Gin so no leafs (or parts) remain in the Gin
  5. Add 500 grams sugar (for every litres of Gin you used on the leafs), which is dissolved in a litre of boiling water. (add a little brandy for an extra flavour). If you want the liqueur more syrupy add more sugar.
  6. mix it well and after it has cooled, bottle it.

Result: a very nice and lovely liqueur which show resemblance to the Japanese Sake.


Units of measurement (unless stated otherwise)
1 cup = 8 ounces = 236ml
1 quart = 32 ounces = 944ml
1 tbsp (tablespoon) = 1/2 ounce = 15ml
1 fifth = 25.6 ounces = 750ml
1 tsp (teaspoon) = 1/6 ounce = 5ml
1 pint = 16 ounces = 472ml

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