How to make NOCINO Walnut Liqueur - Bruce's Liquor Lab | BAR TALK & COCKTAILS
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- Опубліковано 14 лип 2024
- Well this is NUTS! WALNUTS that is! Today Bruce is making something he hasn't made in a very long time. NOCINO! What's Nocino? It's a Walnut Liqueur. Bruce has a giant Walnut Tree in his yard that has been teasing him for years to do something with the Walnuts, besides injuring people and wrecking lawnmowers when they fall off the branches.
This has been a long process starting 3 months ago. The type of weather we had here in Ontario this year produced the perfect type of walnuts needed for Nocino. That doesn't normally happen, so Bruce figured he better take advantage. The trick is, you have to pick the walnuts at just the right time while the nut is still hardening. Bruce picked his back in June. So, you can still make this with store bought walnuts or if you have access to a walnut tree, try picking some next year. It will be worth it. It takes about 3 months to make and then you will want to let it sit for another 4 months, six months, or even a year. It gets better with age. A lot of effort yes, but well worth it! Please enjoy this Liquor Lab!
Cheers!
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NOCINO - Walnut Liqueur
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THE MACERATION
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33 UNRIPE GREEN BLACK WALNUTS SOFT ENOUGH SO THEY CAN BE EASILY CUT WITH A KNIFE, WASHED AND CUT INTO QUARTERS.
THE WALNUTS SHOULD BE A LITTLE GELATINOUS, NOT TOO WATERY, WHICH ALSO MEANS THE WALNUTS ARE STARTING TO HARDEN THEIR SHELL AND WILL BE MORE DIFFICULT TO CUT. MAKE SURE YOU WEAR GLOVES WHEN CUTTING THE WALNUTS. THEY STAIN!
2 CUPS (400g) GRANULATED SUGAR
1/2 CUP (120g) MAPLE SYRUP
COMBINE THE WALNUTS AND SUGARS IN A LARGE MASON JAR AND STIR WELL.
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USE A DARK JAR OR WRAP THE JAR IN PAPER AS IT WILL SIT IN THE SUN FOR A MONTH.
YOU WANT THE HEAT OF THE SUN, BUT NOT TOO MUCH DIRECT SUNLIGHT. PUT THEM OUTSIDE OR ON A SUNNY WINDOWSILL AND STIR THEM EVERY FEW DAYS.
AFTER A MONTH ADD:
1 LITRE OF HIGH-QUALITY GRAIN SPIRITS
5 WHOLE CLOVES
1 CINNAMON STICK
1 LEMON ZEST
1/2 ORANGE ZEST
5 COFFEE BEANS
1/2 VANILLA BEAN (TWO-INCH PIECE)
STIR WELL AND LEAVE TO MACERATE FOR ANOTHER MONTH IN A COOL DARK PLACE. COVER TIGHTLY SO THE ALCOHOL DOESN’T EVAPORATE.
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STRAINING
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AFTER TWO MONTHS OF MACERATION, STRAIN THE LIQUID, AND DISCARD THE SOLIDS. SOMETIME AROUND THE BEGINNING OF SEPTEMBER STRAIN THE NOCINO AND PUT IT INTO A WOODEN BARREL, IF YOU’RE LUCKY TO HAVE ONE. IF NOT, JUST PUT IT INTO BOTTLES.
NOCINO NEEDS TIME TO MELLOW AND AGE. IT WILL TAKE MONTHS FOR THE TANNINS TO SOFTEN AND WON’T BE READY FOR AT LEAST SEVERAL MONTHS BUT IS BEST AFTER A YEAR. THEN SERVE IT AFTER DINNER; IT IS GREAT FOR DIGESTION AND A GREAT WAY TO PRESERVE MEMORIES OF THE PREVIOUS SUMMER!
Remember to like comment or subscribe. Thanks for watching! Tell your friends! Cheers.
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The content found in “BAR TALK & COCKTAILS” is for informational purposes only and is in no way intended for the consumption of alcohol or advice on drinking alcoholic beverages or as treatment cure for any health condition and nor should it be construed as such. Always drink responsibly. Please understand that you assume all risks from the use, non use, or misuse of this information. Any resemblance between the characters portrayed in this show and any persons living or dead, is merely a coincidence and certainly a miracle.
#cocktails #walnuts #nocino #homemade #liquor #bartending #liqueur #homebrew - Навчання та стиль
Its always a good day when Bruce is waring the lab coat.
You got that right!
Thanks Bruce! At last a use for the black walnut tree in my yard(besides squirrel food).
Thanks for tuning in!
Greatest videos on UA-cam Bruce! “This is what makes it fun. The f&@k ups” 😂 We had a black walnut tree at our old home place. Every year I would go out there and “stomp” them to crush the hulls so they would dry out and then put the nuts in 5 gallon buckets. We had new floor covering put down one year and I sat my boots on it after crushing the walnuts. Left two perfectly boot shaped brown stains. My wife was thrilled! So, I had to laugh at your black hands story 😅
Great story lol
Bruce you did a fantastic job 👍
Just so people know, the original Nocino is from Northern Italy.
As such the traditional ingredients would be from that area.
Ie. Honey for the sugar, and grapa at pot still strength around 75% ABV (then add water until you like the way it taste)
Also: Light does not really make a difference when making liqueurs or amari. People say it does but trust me I’ve done it both ways, and there is no difference. If you leave it sitting in the sun for months… maybe. But you can leave it on your bar near a window and you won’t see any difference compared to darkness. In Italy they usually leave it in the hot sun for a few days to a few weeks with no problem.
I appreciate the valuable information you have shared. I can't wait for the opportunity to taste the final result once it has further aged and the tannins have softened. It'll be a great way to preserve the memories of last summer. Cheers!
Excellent recipe Bruce! I really want to see your take on a cider.
Bruce and knives…. I was a little nervous at first! Thx for the great video!
I get that a lot! Lol
I was already looking forward to Christmas but now I’m even more excited. Fun experiment, Bruce. Cheers!
You and me both!
My favorite channel!
Mine too! Ha
Yay! New video! Walnut liqueur sounds so good! I’ve made so many of the drinks you present for my family, thanks Bartender Bruce!
Glad to hear it!! Cheers to you all.
Now I’m eyeing our 9 (odd is lucky) black walnut trees knowing what I’ll do next year. I do have a nocino from a distillery in British Columbia (Woods Spirit Co) so ready for the next cocktail 😋
Awesome. - thats all I can say
Thanks!!
Fabulous job Bruce!! This amazing Nocino Walnut Liqueur will be so damn delicious! I have never seen it made and I am thrilled to be able to see this explanation!! I am visual and love seeing demonstrations!! You rock Bruce!! I am thinking of cocktails to try with Nocino Walnut Liqueur and it could be sipped on its own I bet! D you prefer this liqueur in cocktails or on its own? Cheers Bruce!! Love your videos so much!! 🙂
Thank you for your kind comment. I'm thrilled to have the opportunity to experiment with Nocino in a cocktail or two. Also, I anticipate that it will be great to enjoy on its own once it has aged and the tannins have mellowed. I think by Christmas time, I'll have and share a fantastic cocktail ready to savour.
@@BarTalkCocktails You are so welcome Bruce!! By Christmas you will be able to make some absolutely delicious cocktails and sip this lovely liqueur on its own!! Sounds amazing!! I hope you are having a lovely weekend!! Cheers Bruce!! 🙂
Fall is fast approaching and you know what that means! Halloween videos 😂
You know it!
Thanks Bruce! May I suggest a Walnut Manhattan? Found one in Difford's and I am going to have one tonight.
Great suggestion!
Great one! I've hope you test Grapa
Great suggestion!
Not only do walnut hulls stain; they are traditionally used as a brown dye.
They are indeed! Thanks for tuning in!
Happy Negroni week! 🥃
Hope you had a great one!
😂😂😂😂❤ 🎅