Nocino is a liqueur from Northern Italy made with green walnuts.  TSB and I managed to get our hands on a box of these rare, under-ripe beauties and first made a batch of nocino.  Green walnuts are available mid-June, and are over-ripe by mid-July.  When right, the innards are still soft enough to cut through, and jelly in some parts where eventually a nut and shell would form.


We split this recipe between 2 half-gallon mason jars.

  • 30 green walnuts, soaked overnight and quartered
  • 2 cinnamon sticks
  • 5 cloves
  • 1 vanilla bean
  • zest of one lemon
  • 2 orange slices
  • 2 1/2 c maple syrup
  • 1 liter of vodka
  • 500 ml dry vermouth
  • 1 tsp fennel seed
  • 1 tsp szechuan peppercorns

Combine all ingredients in jars and let sit for at least a year, shaking every once in a while.  Apparently this stuff may not be fully primed for 3 years.

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  2. I’ll have to have you over to take a photo now; this stuff looks like swamp water.
    Everyone that comes over is like, “WTF is THAT?!”

  3. Pingback: Nocino Manhattan
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