Nocino

  • 3 dozen immature black walnuts, quartered
  • 1 750 ml bottle of vodka
  • 1½ cups sugar, more to taste

Wash the nuts, and cut into quarters. The white flesh will quickly turn brown when exposed to air, but don’t be concerned. Pack into a glass jar. Cover with vodka. Remove or add nuts/vodka so all are submerged. Shake or stir. Place the jar in a warm, sunny spot. Shake or stir daily. Wait 68 weeks. Strain the walnuts from vodka. Discard nuts. Strain liquid a second time through a cheesecloth. Add sugar. Stir to dissolve. Allow to sit in a warm, sunny spot for about three months. Taste occasionally to see how the flavor develops and to determine whether more sugar is desired. Line mesh strainer with cheesecloth and strain. Then, line with coffee filter and slowly strain liquid. You may need to strain more than once. Bottle and label. Store in refrigerator. The liqueur improves with age. Serve in a rocks glass over ice.