🇮🇹 Italy · Drinks
Nocino (Italian Green Walnut Liqueur)
By eatmundo · July 7, 2026
Nocino is a traditional Italian digestivo, a dark and intensely aromatic liqueur made from unripe green walnuts steeped in pure alcohol with spices. Hailing from Emilia-Romagna, it's a wonderfully complex and warming after-dinner drink, best enjoyed aged.
Ingredients
check them off as you prepareHow to Make It
- 1
Carefully cut 10-12 unripe green walnuts into quarters. Be warned that the walnuts will stain your hands dark, so wearing gloves is highly recommended. Place the cut walnuts into a large, clean glass jar (at least 2-liter capacity) with a tight-fitting lid.
- 2
Add 1 large cinnamon stick, 4-5 whole cloves, and the peel of 1/2 organic lemon (avoiding the white pith) to the jar with the walnuts. These aromatics will infuse the liqueur with beautiful complexity.
- 3
Pour 1 liter of pure grain alcohol (95% vol) over the walnuts and spices in the jar. Ensure all solids are completely submerged. Seal the jar tightly and place it in a cool, dark place, away from direct sunlight.
- 4
Allow the mixture to steep for 40-60 days. During this infusion period, shake the jar gently every few days to ensure proper mixing. You'll notice the alcohol slowly turning a deep, rich dark color.
- 5
After the infusion period, prepare a simple syrup. In a saucepan, combine 500g of granulated sugar with 500ml of water. Bring to a gentle boil, stirring until the sugar is completely dissolved. Remove from heat and let the syrup cool completely.
- 6
Once the syrup is cold, strain the walnut-alcohol mixture through a fine-mesh sieve or cheesecloth into a large bowl, discarding the walnuts and spices. Combine the strained alcohol infusion with the cooled sugar syrup, stirring well.
- 7
Pour the Nocino into clean, dark glass bottles with airtight stoppers. Store the bottles in a cool, dark place. For the best flavor, allow the Nocino to age for at least 6-12 months before drinking. Patience is key for a truly exceptional Nocino.
- 8
Serve Nocino chilled, in small shot glasses, as a traditional Italian digestivo after a meal. Its complex, bittersweet, and herbaceous notes are perfect for aiding digestion and concluding a delicious dinner.
Frequently Asked Questions
When is the best time to harvest green walnuts for Nocino?+
The ideal time to harvest green walnuts is around late June, typically on or near the feast day of St. John the Baptist (June 24th), when they are still soft enough to be cut easily and haven't formed their hard inner shell.
What kind of alcohol should I use for Nocino?+
It is essential to use high-proof pure grain alcohol (at least 95% vol, also known as rectified spirit) to properly extract the flavors and preserve the liqueur. Do not use vodka or other lower-proof spirits.
Why is aging Nocino so important?+
Aging allows the strong, raw alcohol notes to mellow out, and the complex flavors from the walnuts and spices to fully develop and integrate, resulting in a smoother, more harmonious liqueur.
Can I adjust the sugar content in Nocino?+
Yes, you can adjust the sugar syrup to your preference. For a drier Nocino, use slightly less sugar; for a sweeter one, use more. Taste a small amount before bottling if you're experimenting.
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