Nocillo
(walnut liqueur) isn't quite as widely drunk as limoncello but is just as well
known and enjoyed by many including myself.
Ingredients:
Alcohol (Pure Grain /
90%): 1 quart
Fresh walnuts (They must be used when they are still green and sticky): 36
ounces (2 pounds, 4 ounces)
Sugar (white
cane):
28 ounces
Cinnamon
(whole):
a small piece
Nutmeg
(ground):
a pinch
Cloves
(whole):
10
Water:
1/2 quart (2 cups)
How to do it:
Procuring the walnuts is the most difficult part, although you can make it a lot
of fun.
Plan a picnic.
This liqueur can only be made when the walnuts are still on the tree, green and
sticky.
Here in Naples they are ideal in the third week of June.
Our climate is real similar to that of North Carolina so plan accordingly.
The farther north you are, the later you may need to harvest (you only need a
couple of pounds).
Rinse the nuts well.
With a sharp knife, quarter the nuts (skin and all, they're fairly soft at this
point in their growth) and place them and the
alcohol in a glass container that can be closed tightly.
Place this container in a sunny spot for 2 months.
You must swish the nuts around inside the container every two or three days.
At the end of the two months, dissolve the sugar completely in the 2 cups of
water by bringing it to a boil and stirring until dissolved.
Let this sugar water cool to room temperature.
Remove the nuts from the alcohol and filter it very well to remove all the sediment.
Mix the alcohol and sugar water together.
Add the cinnamon, nutmeg, and cloves and mix well.
Close the container tightly and put it back in a sunny spot for another 15
days.
Open the container, filter well again.
Place the liqueur in bottles and seal them well.
Your nocillo will be ready to drink in 4 months.
It will have a deep brownish black color.
It can be consumed cold or at room temperature.
Oh yeah, try a few
drops in your coffee. Maybe this is a good idea on a week-end!
