Nocino is a sticky dark brown liqueur, which originated from Northern Italy. It is made from unripe green walnuts. A friend of mine said his Italian mother used to make it and passed the recipe on to me.
Ingredients:
30 green English walnuts (do not use American black walnuts), early enough in the season so that they are soft enough to cut with a knife.
2 cinnamon sticks
5 whole cloves
1-inch piece of vanilla bean
Zest of one lemon, cut into strips using a vegetable peeler
2 1/2 cups granulated sugar
1 quart 95% 190 proof grain alcohol, like Everclear. I have also seen recipes that use 80 proof Vodka.
After rinsing and drying the walnuts cut into quarters. Note that they might be a bit difficult to cut, even though the immature shells lining the inside of the green husks should still be quite thin. It\’s a good idea to wear disposable rubber gloves for this part, or the walnut juice will stain your fingers and nails a yellow color that later turns dark brown.
Place all of your ingredients (except for the simple syrup) in the glass jar and then pour in the Everclear. Close the lid tightly and give the jar a good shake to distribute the ingredients. Then let it sit in a cool, dark place for 30 to 40 days. You can give it a little shake now and then to redistribute the ingredients.
Store the jar in a cool, dark cupboard.
After 30 to 40 days add simple syrup and shake well. Return jar to a cool, dark place and let sit for another 30 to 60 days. Finally, strain out the solids and your nocino is done. Most people advise letting it sit for about 40 days before adding simple syrup, then letting it sit for at least another 30 days before straining out the solids.
This is one of the few spirits that will continue to age in the bottle, and common wisdom is to wait at least a year, usually two or more. The flavor is wonderful and not anything else you have tried before. Sweet and spicy with an earthy richness that only black walnuts can provide. Make a batch If you want to impress your friends!