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The best thing to pair and share with Housemade Nocino
Ingredients
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Green Walnut Infusion
Spices & Citrus
Finishing
Method
Green Walnut Infusion
Add spirit
Pour the 1.25 L of neutral spirit over the walnut quarters so they are fully submerged. Seal the jar tightly.
Spices & Citrus
Prepare spice and citrus package
After the initial 6–8 week infusion, prepare spices: lightly bruise the cinnamon sticks and crush peppercorns slightly to release aromatics. Combine cinnamon sticks, cloves, peppercorns, lemon zest, orange zest, and the split vanilla bean (if using) in a small jar or spice bag.
Add spices to infusion
Open the walnut infusion jar and add the prepared spice and citrus package. Reseal and continue to infuse for an additional 7–10 days, tasting every 2–3 days until balance of spice, citrus and walnut is achieved. Keep jar in the same cool, dark place and gently invert to mix when tasting.
Sweetening & Finishing
Make simple syrup
When infusion has reached desired flavor, prepare a sugar syrup: combine 2 cups granulated sugar and 1 cup water in a small saucepan. Heat gently, stirring until sugar fully dissolves. Remove from heat and cool to room temperature.
Combine and rest
Strain the infused spirit through a fine mesh strainer lined with cheesecloth into a clean bowl, pressing solids lightly to extract liquid but avoiding bitter pulp. Discard solids. Stir in the cooled simple syrup, tasting and adjusting: add up to 1/4 cup additional simple syrup if you prefer a sweeter, less astringent nocino.
Clarify and bottle
For a clearer finish, allow the mixed liqueur to rest in a sealed container for 1–2 weeks in a cool, dark place; any sediment will settle. Carefully decant or filter through cheesecloth into sterilized bottles. Seal and label with date.
Maturation
Age the bottled nocino for at least 1 month (preferably 3 months) before drinking to allow flavors to marry. Serve chilled or at room temperature in small glasses as an after-dinner digestif.
