Typical walnut liqueur, Nocino, is made with green walnuts. Unfortunately I didn’t have access to green walnuts. It is winter, after all. So I improvised and made a walnut liqueur with standard walnuts.
1 c. chopped walnuts
1 c. brandy
1 c. vodka
1/4 vanilla bean, split
6 whole cloves (or less – these can overpower)
2 tablespoons thick simple syrup (or to taste)
Infuse all of the ingredients (except the simple syrup) for at least 2 weeks, or longer if you wish. We let this infuse for about a month. Strain and filter the liquid well, and add the simple syrup. It was surprising how little sweetener this needed.
It is delicious on its own… and will likely be quite tasty in cocktails… any suggestions?
Enjoy!
Boozed + Infused 
February 4, 2012 at 3:14 pm
Last September we had an opportunity to try Padre Peppe Nocino – a specialty bitter walnut liqueur in Puglia, Italy. Highly recommend it, if you can find it!
February 4, 2012 at 3:33 pm
Sounds delicious – thanks for the tip!
February 5, 2012 at 10:19 am
This looks interesting…guessing at it tastes based on your ingredients, I’d suggest a twist on the classic Brandy Old Fashioned. Use 2 – 3 parts of your walnut infusion, 1/2 part of St. Germain and a dash or two of orange bitters. Garnish with a cherry and orange twist. Serve on the rocks.
I’d also try a Manhattan variant, using your infusion, a dash of Agnostura bitters and sweet vermouth (probably 2 parts walnut infusion, 1/2 part vermouth). Stir with ice and strain into a chilled cocktail glass.
Let me know how it works out!
February 5, 2012 at 10:34 am
Thanks for the cocktail suggestions! They sound great…
April 25, 2013 at 11:30 am
Greetings!
I have raw walnuts. Should i toast them up first?
April 25, 2013 at 6:43 pm
Great question. I think I may have used raw, but I do think toasting them would bring out the flavors a bit better. Just be sure to let them cool before adding them to the alcohol.
Cheers~
April 25, 2013 at 7:08 pm
Thanks Alicia! Be well!
December 1, 2013 at 4:55 pm
This sounds super tasty and I want to use it for holiday gifts! What cocktails have you made using it? Thanks.
January 4, 2014 at 10:26 am
Hi Emily,
Wow! I sure dropped the ball on this one. I am so sorry to have missed your comment. Did you end up making the walnut liqueur? It has been a while since we have had this in our house, and I can’t quite remember the cocktails we made with it. My husband really enjoyed it in a number of cocktails, thought.
I think it would taste great in some bourbon with orange bitters (kind of like a variation of a manhattan). I would try 1 ounce of the walnut liqueur with 2 ounces of bourbon, a few dashes of orange bitters and a brandied cherry.
I also think this would taste great with some vanilla vodka, or even standard vodka. Perhaps equal parts vodka and walnut liqueur, with an orange twist. Try this on its own as well. It is nice as a sipper.
Hope my delay didn’t spoil the holidays!
cheers~
April 3, 2015 at 5:12 pm
This looks great! I love walnuts, but pistachios more! Do you have any recipes for pistachio infused bourbons? I’d like to just go ahead and try it, but I’m so new at this, and maybe each nut could be different when infused. Thank you!
December 7, 2016 at 7:07 pm
I don’t have any recipes for pistachio bourbon, but you could try following the recipe for peanut bourbon and just substituting pistachios for the peanuts. cheers!
December 2, 2016 at 3:23 pm
Many thanks am going to make this afternoon, when you strain do you top up the bottle with anything also have you ever double infused for a stronger flavour?
December 7, 2016 at 7:06 pm
I have not tried making this stronger. If you think it needs a stronger flavor you could try a higher strength alcohol or infuse longer.