Walnut liqueur

[chadspad]

I hve millions of walnuts and immediately my mind went to making alcohol with them Has anyone made walnut liqueur? Ive done a search but only green walnut liqueur has come up, these are older nuts. Ive made hazlenut liqueur before, with great success, wondered whether I could follow the same method.

[theabsinthefairy]

Had no idea that you could make alcohol from nuts!

Have you tried making oil from the walnuts?

[elfcurry]

I *bought* a bottle of walnut liqueur many years ago with my left-over Lire at an Italian airport. It was smooth but I could never really say I liked it much. People who tried it didn't hate it but didn't want a second helping.

If you do try doing this, I'd be interested to hear how yours does.

[contadina]

Nocino is made with green underdeveloped walnuts, but be warned it is hangover inducing (I reckon it reduces your brain to the size of a walnut).

Ingredients
30 green walnuts, early enough in the season so that they are easily cut with a knife (the walnut juice really stains so be careful)
2 cinnamon sticks
5 whole cloves
Zest of a lemon
500g sugar
1 liter of alcool puro or vodka or grappa if you can't get hold of any
Optional spices to taste - mace, star of anise and vanilla bean

Rinse and pat dry walnuts. Cut into quarters. Put walnuts, spices, zest, sugar, and booze into a large glass container. Cover and shake to mix well. Store for 6 weeks, shaking daily. Remove the walnuts and solids with a slotted metal spoon. Strain the liquid through several layers of cheesecloth or a coffee filter. Cork tightly. Nocino starts off bitter, but mellows with age, so most Italians leave it for a year before opening it.

[vancheese]

This recipe Rocks
I've just bottled my first batch and it smell amazing and is a little bitter :)

[oldjerry]

Nocino is made with green underdeveloped walnuts, but be warned it is hangover inducing (I reckon it reduces your brain to the size of a walnut).

Ingredients
30 green walnuts, early enough in the season so that they are easily cut with a knife (the walnut juice really stains so be careful)
2 cinnamon sticks
5 whole cloves
Zest of a lemon
500g sugar
1 liter of alcool puro or vodka or grappa if you can't get hold of any
Optional spices to taste - mace, star of anise and vanilla bean

Rinse and pat dry walnuts. Cut into quarters. Put walnuts, spices, zest, sugar, and booze into a large glass container. Cover and shake to mix well. Store for 6 weeks, shaking daily. Remove the walnuts and solids with a slotted metal spoon. Strain the liquid through several layers of cheesecloth or a coffee filter. Cork tightly. Nocino starts off bitter, but mellows with age, so most Italians leave it for a year before opening it.

I've been trying to prise that recipe out of Lucia's dad for ages,you've made my day,many,many thanks.Don't spose you've got a recipe for Cynara?

[contadina]

Don't spose you've got a recipe for Cynara?

I've got a a couple of recipes for artichoke liquers, but I reckon to get something akin to Cynar you'd need to add some extra herbs and spice. Here's a recipe someone suggested on an Italian site on how to make a Cynar copy and it sounds like it may work.

20 Artichoke Leaves
1 Yarrow flower head
2 cloves
45 cl dry white wine
45 Cl Brandy

Preparation
Marinate the herbs and spices in a jar of brandy for two days, remembering to shake it two or three times a day. Then add the wine and repeat for two more days. Filter and bottle, but wait at least 4 months before drinking.

[oldjerry]

Thats stuffed her dad twice, what else ya got? Bet you can't beat Auntie Marchella's pesto! Seriously,thankyou Jerry.

[Carltonian Man]

Here's some I made a few months back. The lovely green colour soon turns much darker.
(the stuff in the demijohns is cherry liqueur)

[Carltonian Man]

While on the subject, does anyone have a recipe for a Pastis/Ricard/Pernod type drink. I've tried with star anise but not really getting the desired result.