Usually when I think about infusing booze with something, it’s fruit. Take last year’s rumtopf experiment for example. But this year my husband convinced me to try something different – a green walnut infusion, known by Italians as nocino.
I’ve had nocino before (from a batch my husband made) and wasn’t too impressed. The flavor was interesting, full of spices and citrus notes, but it was served straight up it and burned like firewater. I like things boozy but I can’t handle things that are that strong. I found out later it was made from Everclear — no wonder!
This time around my husband wanted to make it with vodka instead which was much more appealing to me. He also said he wanted to play around with the finished liqueur, so instead of serving it up we could mix it into ice cream bases or cocktails. Mentioning boozy ice cream is pretty much the way to my heart so it was an easy sell.
A hundred and one green walnuts later, we got to work: