A year ago, TSB and I ordered a crate of green walnuts to make nocino and vin de noix.

A couple weeks ago, we finally strained the stuff and rebottled.  While the vin de noix wasn’t thrilling, the nocino is a treat! You can do a little shot as a digestif, but we liked it better as a mixer, swapping out a quarter of the rye and a quarter of the vermouth in a traditional Manhattan recipe. We noted a slight coconut aftertaste, that doesn’t exist in any of the constituent parts alone, which made for a fun surprise.



Nocino Manhattan

  • 1.5 ounces Russel’s Reserve rye
  • .75 ounce nocino
  • .75 ounce Carpano Antica  sweet vermouth
  • 2 dashes angostura bitters

Stir all ingredients with ice and strain into a cocktail glass.  Garnish with a cherry.

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