In the mystical world of Italian liqueurs, few hold the depth of tradition and flavor like Nocino. Made from unripe green walnuts, this dark, aromatic elixir is sweet, spiced, and just a little bitter—perfect for sipping slowly on cool evenings or sharing during holiday celebrations.

With origins rooted in both pagan rituals and monastic recipes, Nocino is more than just a digestivo—it's a handcrafted connection to the land, the seasons, and centuries of folklore.

What is Nocino?

Nocino is a traditional Italian walnut liqueur made by steeping green (unripe) walnuts in alcohol with sugar and warm spices like cloves, cinnamon, and vanilla. It’s typically produced at home, especially in Emilia-Romagna, and aged until it turns a deep, almost black color with a bold, complex flavor.

Traditionally, the walnuts are harvested on June 24th, the Feast of San Giovanni (St. John the Baptist), believed to be a night of magical energy and herbal potency.

🧡 Why You’ll Love Nocino

Rich, nutty, and spiced with warming flavors

A unique digestif with deep Italian roots

Perfect for aging—gets better with time

Versatile in desserts, cocktails, and sipping

🌳 When & How to Harvest Green Walnuts

Harvest walnuts in late June, before they form a hard shell.

Slice into one—if the inside is soft, they’re perfect.

Always wear gloves—walnut juice stains!

🍶 Homemade Nocino Recipe (Traditional Italian Version)

Here’s a classic family-style recipe for making your own Nocino at home.

🧾 Ingredients:

30 green walnuts, quartered

750 ml neutral grain alcohol (or 100-proof vodka)

500 g sugar (about 2 ½ cups)

1 cinnamon stick

3–5 cloves

1 vanilla bean (or 1 tsp vanilla extract)

Zest of 1 organic lemon

Optional: 1 small piece of nutmeg or orange peel

🧉 Instructions:

Step 1: Prepare the Infusion

Quarter the walnuts with a strong knife (wear gloves!).

Place them in a large glass jar with a tight lid.

Add alcohol, lemon zest, cinnamon, cloves, vanilla, and any optional spices.

Seal the jar and store in a cool, dark place for 40 days, shaking it gently every few days.

Step 2: Add Sugar

After 40 days, add sugar directly into the jar and stir.

Let it rest for another 30 days, shaking occasionally to help the sugar dissolve.

Step 3: Strain and Bottle

After aging, strain the liquid through a fine mesh or cheesecloth.

Bottle the Nocino in sterile glass bottles.

Let it age for at least 2–3 months—though a year is even better!

🥃 How to Serve Nocino

1. As a Digestivo (After Dinner)

Serve Nocino neat, in a small glass, at room temperature. Its deep, spiced flavor is perfect after a hearty meal.

2. With Dessert

Pair with dark chocolate, tiramisu, or nutty biscotti for an indulgent end to dinner.

3. In Cocktails

Nocino adds depth to whiskey- or brandy-based cocktails. Try:

🍸 Black Walnut Old Fashioned

2 oz Bourbon

0.5 oz Nocino

Dash of bitters

Stir with ice and garnish with orange peel.

🍹 Winter Manhattan

1.5 oz Rye Whiskey

0.75 oz Sweet Vermouth

0.5 oz Nocino

Stir and strain into a coupe. Garnish with a cherry.

🧠 Fun Facts About Nocino

Traditionally made by Italian grandmothers and stored in dark cellars for years.

In Emilia-Romagna, families often open bottles on Christmas Eve as a festive tradition.

The word “Nocino” comes from “noce”, the Italian word for walnut.

🍨 Nocino in the Kitchen

Use Nocino to:

Drizzle over vanilla gelato or panna cotta

Flavor cake batters or chocolate sauces

Infuse whipped cream or custards

Glaze roast meats or duck

🏁 Final Thoughts

Nocino is one of Italy’s most magical and memorable liqueurs—rustic, rich, and rooted in centuries of tradition. Whether you sip it slowly after a feast or craft a batch at home with green walnuts under a summer moon, every bottle tells a story.

A story of time, patience, and flavor that only gets better with age.

Salute e buona fortuna! 🌰🥃