Nocino: Italian Green Walnut Liqueur

Directions

Stage One: Maceration (40ish days)

1. Prepare the walnuts: Wearing gloves, cut each green walnut into quarters (they should be soft enough to cut easily—if you hit a hard shell, they're too mature). Work quickly and use a plastic cutting board as the juice will stain.
2. Combine ingredients: Place quartered walnuts in your glass jar along with citrus zest, vanilla bean, and The Fermentary Nocino Spice Mix.
3. Add alcohol: Pour in the alcohol until walnuts are completely submerged. Seal tightly.
4. Macerate: Store in a cool, dark place for 40 days. Shake gently once a week without opening the jar. The liquid will gradually darken to a rich brown-black.

Stage Two: Sweetening (40+ days) see note above

1. Make simple syrup: Combine sugar and water in a saucepan. Heat gently until sugar completely dissolves. Cool to room temperature.
2. Strain and combine: After 40 days, strain the walnut infusion through cheesecloth, squeezing gently to extract all liquid. Discard solids. Mix the strained alcohol with cooled simple syrup.
3. Bottle and age: Pour into clean bottles, seal, and store in a cool, dark place for at least another 40 days—though 3-4 months is better, and 6-12 months is ideal.

Serving & Storage

1. How to serve: Nocino should be served at room temperature, never iced. Pour small measures (30-45ml) in stemmed glasses as a digestif after rich meals. That said - we also use it in Negronis and over ice because we're 'fancy' like that. 
2. Storage: Unopened, Nocino improves with age and will keep for years in a cool, dark place. Once opened, store at room temperature away from direct sunlight and enjoy within 12 months.