Using David's recipe, I am making some nocino for myself. Nocino is a dark, thick liqueur that is made from green walnuts steeped in alcohol. The walnuts are covered with vodka, then sugar and various spices and flavors are added. The result is a deliciously flavorful drink that has a slight maple syrup flavor to it (at least to me, Rob said it tasted like licorice but what does he know?). It takes two months to cure, so I'll give you an update in August.Elise has put up a recipe over at Simply Recipes for those of you interested enough.
that is a winner - at least in the looks department. i can imagine the flavours. i miss california - for ingredients like raw walnuts.
ReplyDeleteThis looks so interesting. I've never heard of it before. Can't wait to hear how it turns out!
ReplyDeleteI've got to get my hands on some raw walnuts!
ReplyDeleteWow. That is really pretty. Nice work oh and I had to change the name of my blog. Thank you again for the event last weekend.
ReplyDeleteDebby. aka "everything on a waffle"
It's been forever since I had green walnut liqueur, and I know I won't find them here either. Envy!!
ReplyDeleteI can be there by August...but hold the churros!
ReplyDeleteUnfortunately we cannot buy 95% alcohol in this country. I've found it to work much better for infusion liquors. I love Nocino!
ReplyDeleteI'll definitely be looking for the update on this one. My parents have an abundance of walnut trees growing on their rural property, so I have a lovely source for the green walnuts... so I'm doubly excited.
ReplyDeletethis looks fun to make, but a question - did you use English walnuts, or native black walnuts? or does it matter which - we have tons of black walnut trees where I live
ReplyDeleteyou have no idea how awesome this post is to me. we brought home a bottle of nocino from italy last year and it only (sadly) lasted about 2 months. it became our go-to cordial after a big meal. i love it so much. i don't think maple-syrup taste is a good description for it. it really has a hint of anise (or liquorish) and is dark brown in color - looks a bit like black sambuca in color and texture - and has a hint of that same 'buca flavor with a strong walnut presence. if your recipe works out i'm most definitely going to try to make it myself.
ReplyDeletecan't wait to see how it turns out! good luck!!
Mine's brewing, we made 5 gallons this year because last years was sooo good!!! I add coffee beans to mine. We made one with lemon and one with orange rind just to taste the difference. I will let you know...
ReplyDeleteOne of the blogs insists on using English walnuts. I just made it with Black Walnuts. It's still curing, and I hope I didn't just make jars of poison.
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