John Myers
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Nocino – Walnut Liqueur
The perfect nocino – walnut liqueur recipe with a picture and simple step-by-step instructions.
- 300 g Green walnuts
- 1 l Grappa
- 320 g Cane sugar
- 1 Vanilla pod cut into pieces
- 1 tsp Ground coffee
- 1 tsp Unsweetened cocoa
Info:
- The green walnuts must be picked between June 24th and the beginning of July in order to process them into liqueur
Preparation:
- Wash the nuts well and cut them into quarters …. It is very important to wear gloves because the discoloration on the fingers is very persistent
- Put the quartered nuts with the grappa in a sealable container and leave in a warm, sunny place for 40 days
- then take the nuts – again with gloves, please – from the grappa, which is now dark, and squeeze it out
- Bring the sugar to the boil with 300ml water and add to the grappa with the other ingredients
- Mix everything well and let stand in a sunny place for another 20 days
- then put a clean tea towel in a colander and filter the liqueur … then let it run through a coffee filter again
- Fill the liqueur into bottles and leave to rest
- The liqueur tastes best when it is opened for the first time during advent … which will be very difficult for me … I have already tasted the liqueur and it already tastes good to me;)
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