Nocino is an Italian liqueur made from grain alcohol, green walnuts, and spices. It is often served as an aperitif.
Several years ago, my dearly beloved was having major stomach issues. Our first thought was lactose intolerance, but eliminating dairy had absolutely no effect on him. We tried cutting out other foods that could be the problem but nothing worked. The problem became worse and worse, to the point he was afraid to eat or drink anything. He finally went to the doctor and, of course, they prescribed medicine to deal with the symptoms. He stayed on this medicine for 5-6 years but grew very tired of treating symptoms for a problem that was still undiagnosed.
One evening, we were at a friend’s house for dinner and they were discussing his stomach problems. She gave him a shot glass of an Italian liqueur called Nocino. Okay, so I am trying to make this sound fancy. Most people would call this a tincture. Whatever you call it, it was a miracle drug for him and the best part? It is made with simple ingredients and doesn’t contain any additives or preservatives that no one can pronounce!
The picture above is of what is left from last year’s production. See how dark it is? I love the cloth this is on. My mom did the embroidery on this piece many, many years ago. It holds many wonderful memories for me.
Back to the recipe… This is not a quick process. From start to finish takes about 6 months. However, it is very easy to make and is well worth the time and effort. From what I’ve read, many Italians drink a small amount each night after dinner as an aperitif and digestive aid. I’m not that brave!
* This is the recipe from the monks of Nonantola, near Modena, in Italy. Traditionally made on 24 June, the feast of St. John, or earlier if there is an earlier spring…or near this date 🙂 You need to make this the day that you pick the walnuts. You will need a cleaver of sorts to chop the nuts as they are rock hard! Do not get any of the juice on you or your clothes or they will be permanently stained. (From my friend, Rhona)
Cut the walnuts in quarters and place into a gallon sized jar. This is easier said than done! Those things are HARD! Also, wear gloves so your hands aren’t stained forever. Zest the lemons and add to the jar along with the cloves and any other spices you wish to add. This year I used star of anise, cinnamon, and cloves. Some years I add a whole vanilla bean. I’ve also heard of people who add coffee beans to theirs. What?? I may need to try that one year.
Pour the alcohol over the walnuts and place the cap on. Let this sit in the sun for 50 days, shaking gently each day.
I use Everclear but some use vodka. Vodka is less expensive but not as good.
This is day 20 into the process.
On day 50, strain the liqueur into a large container. Make a simple syrup from the ingredients above. When it has cooled to room temperature, add it to the walnut liqueur and bottle.
This should be aged in a cool, dark place until December before drinking. The longer it sits, the more mellow it becomes. The “ideal” time for aging is 10 years!! Ours would never last that long.
NOCINO
Nocino is an Italian liqueur made from grain alcohol, green walnuts, and spices that is usually served as an aperitif
Ingredients
NOCINO
- 25-30 green walnuts washed and quartered
- 3 cinnamon sticks
- 2 star of anise
- 10 whole cloves
- 1.75 liter grain alcohol
- 2 lemons zested
SIMPLE SYRUP
- 3 cups sugar
- 4 cups water
Instructions
NOCINO
- Add the walnuts, cinnamon, star of anise, cloves, and lemon zest to a one-gallon jar.
- Pour the alcohol over the ingredients. Place a lid on top and sit in a sunny place for 50 days, gently shaking/swirling the jar once a day.
- Strain the alcohol thru multiple layers of cheesecloth. Add the cooled, simple syrup mixture and mix well. Bottle into your container(s) of choice.
- Place in a cool, dark place and allow to age for 6 months before drinking.
SIMPLE SYRUP
- Mix the sugar and water in a medium saucepan. Bring to a heavy simmer until the sugar melts.
- Allow to cool completely before adding to the Nocino. You may not want to add all the simple syrup. Adjust it to your taste preferences.
I have no idea how this helped my beloved’s stomach problems, and I am NOT suggesting you use this for your health problems. Always consult a medical doctor for any conditions you may have. But, after researching this I found that one of the benefits was that it destroyed parasites in your body. Whether this was his problem I do not know. But when his stomach begins bothering him, he can take a couple of tablespoons each day for a week or two and his problems go away.
Thanks for stopping by!
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