New Nocino Recipe for 2016

It’s green walnut season again… nope, it’s over. These things are only around for a few weeks, so grab them while you can.

The last time I cranked out a significant batch of nocino was 2010, and I loved it, but my partner in crime at the time found the menthol and herbal flavors too intense (the term she used was medicinal), so this batch is a little warmer, sweeter and less herbal, but still true to tradition.

Five months is more than adequate maceration time, so if you’re already gearing up for Christmas presents, your nocino will be ready just in time. You will also find that it matures and flavors develop in the bottle for up to a year.

Nocino is a fantastic winter warmer, served chilled or over ice after dinner, but also works remarkably well in place of sweet vermouth in classic cocktail recipes and adds great flavor to hearty cold-weather desserts. I’ll post some recipes soon.

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Nocino Nuovo

  • 19 green walnuts, washed and quartered
  • 1.5 cups sugar
  • 750 ml bottle of vodka
  • 1 cup port
  • Zest of one lemon
  • Zest of one orange
  • 3-inch cinnamon stick
  • 6 cloves
  • 1 star anise
  • 1/2 teaspoon Szechuan peppercorns

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1. Combine walnuts, herbs and sugar in a glass jar, stir to coat, and set in a warm spot for two days.
2. Add the rest of the ingredients, cap tightly and give it a good shake.
3. Let your infusion sit for at least 4 months, or up to a year, shaking the jar weekly, if not daily.
4. Pour into a clean glass bottle through a coffee filter-lined funnel.

This recipe yields over a liter, and makes fantastic holiday gifts, packaged in small bottles or flasks with a hand-made label and a couple of cocktail recipes.

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