Last year I wrote something about nocino, in August, when the walnuts were actually too hard to make walnut liqueur in the traditional way. I still managed to brew something tasty from it. Very tasty even :)
So delicious that I went out early this year to go walnut hunting, that is to say now: end of June. In the recipes of the Italian La Mama's you will find that you must pick the walnuts on June 24 (St. John's Day) to make the very best Nocino.
Would you like to make Nocino too? Then you can try my simple version from last year, with just nuts, sugar and vodka. Or you can go for a slightly more special version like I did, with some spices that will accentuate the walnut flavor nicely.
Ingredients for 1 liter of nocino of about 35%
- 21 green walnuts (picked in the second half of June)
- 180 gr (cane) sugar
- 1 stick of cinnamon
- 1 vanilla pod
- 2 cloves
- zest of 1 (organic) orange
- 750 ml 40% vodka
- 135 ml water
Wash the walnuts and cut them lengthwise into quarters. The juice of the walnuts makes dark brown spots. You won't see this immediately, but the spots will come anyway. So it's best to wear gloves and use an old kitchen board. Put the walnuts in a jar. Cut the vanilla pod open lengthwise, scrape out the vanilla and add both to the jar. Add cinnamon and cloves. Peel the peel of the orange very finely, without the white, because that makes your liqueur bitter, and add that too. Finally, add the vodka and the water.
Now put your jar away in a dark place, but remember to shake it every now and then. You will notice that your brew will become very dark. Now let this steep for 3-4 months and filter. I do this with the help of a coffee filter. You can also use cheesecloth, for example.
After filtering you can taste it immediately. But according to tradition you can only take the first sip on November 3 :) . The nocino can easily mature for a few more months. Perfect for the holidays! After all, it is traditionally made around the longest day, to be an enhancer around the shortest day.
I'm always interested in reactions and tips from those who have made or want to make nocino! And if you want to taste without making it yourself: I made about 5 liters, so I'll be able to put some bottles online in the fall :)