Last weekend in Umbria, Domenico and I decided to make bay leaf liqueur. We have bay leaf (Laurus nobilis L.) growing all over the property and have been meaning to make this for a long time. We actually ended up making two different types: one from the leaves and one from the berries.
The process couldn’t be easier and is usually the same for almost all liqueurs. You basically let the fruit or leaves soak in alcohol for a period of time, with or without spices. Then
