Black Walnut Spiced Nocino Liqueur Recipe


— By Tammy Kimbler, Adapted from David Lebovitz


2 quarts green black walnuts, quartered 
3 c vodka
1 c red wine
1 cinnamon sticks
6 whole cloves
1 vanilla bean, split
zest of one orange, peeled into strips
3-4 c sugar


Quarter the green black walnuts.  Place in a jar large enough to hold the nuts and liquid.  Add cinnamon sticks, cloves, vanilla bean, orange zest, vodka and red wine.  Cover the jar and place in a cool dark spot for 9-12 months.

Strain the liquid, then mix in sugar to taste.  You’re going for a very sweet, bitter and dry liqueur.  When in doubt, add more sugar.  The dryness from the tannin will fade a bit over time.

Try this now, or bottle and age for at least 6 more months.  This should be palatable by Christmas!  If not, put it back into storage and try again in the summer.  

Related Blog Post: Black Walnut Nocino, Two Ways