Nocino: traditional italian walnut liqueur

Name: Nocino: traditional italian walnut liqueur
Prep time: 10 min
Total time: 720 h 10 min
Yield: 15
Cuisine: En
Ingredients: 12 walnuts (unripe green, shelled); 1/4 cinnamon stick; 2 cloves; 10 coffee beans; zest of half a lemon; 1 liter of pure spirits ( like vodka); nutmeg (grated to taste); 2+1/2 cups water; 2 cups sugar

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Drink

Very Easy

30 days 10 m

296 Kcal

Nocino is a traditional Italian walnut liqueur made by infusing chopped unpeeled green walnuts with pure spirits, cinnamon, cloves, lemon zest, coffee beans, and nutmeg. The mixture is sun-exposed for 40 days, then strained and sweetened with a homemade sugar syrup before resting for at least a month. This liqueur offers a rich, aromatic flavor with spicy and nutty notes, perfect for sipping slowly to savor its smooth, complex texture.

Ingredients

12 walnuts (unripe green, shelled)
1/4 cinnamon stick
2 cloves
10 coffee beans
zest of half a lemon
1 liter of pure spirits ( like vodka)
nutmeg (grated to taste)
2+1/2 cups water
2 cups sugar

Materials

Glass bottle with airtight closure
Glass bottle
A colander
Gauze

Preparation

Preparation10 min

Waiting time30 days

Wash and chop the shelled walnuts (roughly into 4 pieces). You can, for example, crush them with a hammer. Pour them into a glass container with an airtight seal.
Add the alcohol + cinnamon + cloves + zest of half a lemon + coffee beans + a pinch of grated nutmeg. Close the container tightly.
Place the container in the sun, where it will receive light for 40 days. Shake it frequently, at least once a day.
After this time, strain the contents through a sieve lined with gauze to separate the liquid from the solids (coffee, cinnamon, cloves, etc.).
Prepare a syrup: boil the water, add the sugar, lower the heat and cook for 5 minutes over low heat until you have a syrup. Remove from the heat, leave to cool and add to the nocino liquid.
Filter again and bottle in clean glass bottles. Close and let the nocino rest. In a cool, dark place for at least a month before drinking. And it's ready! Now we can enjoy this delicious liqueur.

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FAQ ❓

When are the nuts collected for the nocino?

According to tradition, the nuts for making nocino should be collected on San Juan Day, June 24. However, the best time for the nuts to ripen for nocino is the second half of June.

How many times should the nocino be filtered?

At least 4/5 times to obtain a clean, residue-free liqueur.

How long can I store nocino?

Thanks to the sugar and alcohol, which are natural preservatives, nocino can be kept for up to three years in a tightly closed glass bottle. Nocino is a liqueur that improves with age.

Can I substitute alcohol?

There is a much lighter version of traditional nocino based on white vermouth. But you can also use other types of alcohol, such as vodka, grappa or similar spirits.

How is nocino served?

It is served very cold after meals. We recommend keeping it in the freezer to enjoy it at its best.

Can I vary the ingredients used to macerate nocino?

You can add other ingredients to macerate your nocino - experiment until you find the perfect formula. You could try green cardamom, vanilla pods or orange zest.

Where can I find green walnuts?

The original recipe calls for green walnuts on the outside and white walnuts on the inside. If this isn't possible, buy the freshest ones you can find. It is possible to use roasted walnuts, although this version deviates slightly from the traditional recipe.