in Drink Recipes

Gieblis walnut liqueur with ripe walnuts

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Ingredients for 1 servings:

  • 200 g walnuts, ripe and dried
  • 700 ml Doppelkorn 38%
  • 60 g sugar
  • 40 g white rock sugar
  • ½ packet of vanilla sugar
  • 20 drops of vanilla flavor

Instructions

Working time approx. 15 minutes; Rest period approx. 45 days 12 hours 15 minutes; Total time approx. 45 days 12 hours 30 minutes

Fast, easy

I made the liqueur with ripe brown walnuts picked fresh from the tree, dried, and cracked. Store-bought walnuts will also work, of course. Combine all ingredients in a large container and let it steep for 6-8 weeks in a dark place, such as a pantry. Shake occasionally, especially at first! After the liqueur has matured, strain and filter it. I always use two paper towels, as they’re sturdier than coffee filters, and place them in the coffee maker’s funnel. The alcohol-soaked walnuts can be used for other purposes, such as mixing them into ice cream.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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