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!
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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!
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CREDITS
Select Music By Bruce
Select music provided by Audioblocks.com
Select graphics provided by pngtree.com, wikimedia
Video production and post production by Rev Media Group
www.revmediagroup.com
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
8 июл 2024
