Crème de Laurier

• 1 nutmeg, coarsely grated
• 6 cloves
• 25 g/1

Bruise the spices, flowers and leaves in a mortar, put them in a wide-necked jar or decanter and pour over the brandy, or simply whiz in the blender with the brandy. Cork and leave to infuse for 5 days. Make a syrup with the sugar and about 50 ml/2