Nocino (Green Walnut Liqueur)

Traditional Italian liqueur from Emilia-Romagna. Made every year on the Feast of San Giovanni (June 24).

Ingredients

• Green Walnuts20 each
• High-Proof Vodka750 ml
• Sugar500 grams
• Cinnamon Sticks2 each
• Whole Cloves4 each
• Lemon Zest3 each
• Vanilla Bean1 each

Method

1. 1.Harvest green walnuts in late June when they can still be cut with a knife.
2. 2.Quarter the walnuts (they will stain everything — use gloves).
3. 3.Combine walnuts, spices, lemon zest, and vanilla in a jar with vodka.
4. 4.Seal and leave in a sunny spot for 40-60 days, shaking weekly.
5. 5.Strain out solids. Add sugar dissolved in a small amount of warm water.
6. 6.Bottle and age for at least 6 months before drinking.

Notes

• Patience is essential — nocino improves dramatically with age.
• The green walnuts must be unripe (soft enough to cut). Hard walnuts won't work.
• Serve as a digestif, or use in Old Fashioned and Manhattan riffs.
• Shelf stable for years — gets better with time.

Batch scaling

Common batch sizes for the Nocino (Green Walnut Liqueur). Want a different number? Open the calculator.

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