Tradition states the walnuts must be picked on St. Johns Day, the 24th of June, (Summer Solistice) at nightfall, and the liqueur prepared that night. Here is one of the may ways we make it. The longer it ages, the better it gets!
Nocino, fatto il notte della Festa di San Giovanni
700g Pure Grain Alcohol (95-96%)
38 Unripe Walnuts, still in their husks, as green as possible (Always an odd nuber!!)
8 Cloves, bruised in a mortar and pestle
4 g Cinnamon, ground coarse
Zest of 6 Lemons, yellow part only
1 Kg Pure Cane Sugar
600 ml Distilled Water
Carefully cut the walnuts into quarters and place in a large mouth container big enough to hold them and still be covered by the alcohol. Note: the walnuts will exude a clear liquid, which will turn brown very quickly and stain anything! So cut the walnuts on a washable cutting board and wear kitchen gloves or just deal with stained fingers for a few days! Cover with the alcohol and seal the container. The following day, add the spices and lemon zest, and then reseal the container. Shake the container at least 3 times a day from June 24th until August 3rd. On the 3rd of August prepare a syrup from the sugar and water over low heat, do not allow it to boil. When the sugar is dissolved, cool the syrup completely and set it aside. Filter the walnut mixture through a double layer of muslin moistened with alcohol. Combine the infused spirit with the cooled syrup in a sterilized bottle. Allow the liqueur to rest for 3 months at the least. Filter again and re-bottle. Seal bottles with corks and wax. If at all possible, save the liqueur for Christmas!
Buon Gusto!
EuroStiller- The Doctor
Nocino
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