Black Walnut Liqueurs – From Nocino to Vin De Noix
Now is the perfect time to forage unripe black walnuts around New England! While most Americans think of these nearly tennis ball-sized nuts as a nuisance for the mess they make in the fall when they drop from the trees, many cultures have incorporated green walnuts into their cocktail concoctions over the centuries.
Italy is perhaps most famous, with Nocino. In France, they make a variation called Vin de Noix. The main difference is in the alcohol used to infuse the mix. Both are super easy to make and the flavors each create are unlike anything you have had before.
The key to either recipe is timing your harvest. We want to target the immature walnuts, before they have had a chance to begin forming a hard shell internally. Golf ball-sized nuts are typically ready to be foraged the first two weeks of July in New England. Look for black walnut trees along river edges, in old fields or lining country roads.
*Note: I recommend wearing gloves while cutting the nuts, otherwise your hands will be stained a lovely yellow hue for a few days.
Nocino Recipe
Quarter approximately 20 to 25 green walnuts. Add in a few slices of lemon peel and aromatics of your choice (I like to use vanilla bean, one cinnamon stick and a touch of nutmeg) in a large mason jar.
Cover all contents with vodka. Place in a warm room with sun for the first week. Then transfer to a dark, cool location for 4-6 weeks.
Strain contents, then at equal parts simple syrup using white or brown sugar. The mix goes back into the cupboard to age for another 4 months before it’s ready to be enjoyed, traditionally on Christmas Eve.
Drink it as is, after dinner as a digestif. Or, get creative and enjoy it mixed with your favorite whiskey or rye!
Vin de Noix Recipe
Quarter 10 to 15 walnuts, add in lemon peel and aromatics of your choice (again I like vanilla bean and cinnamon, but clove, allspice and nutmeg will work well too), put in a large mason jar and add 1.5 bottles of red wine and one cup of brandy.
Follow the same process as above, straining after 6 weeks, adding simple syrup and storing for 3-4 more months before enjoying.
Both mixes will eventually turn beautifully black-green. The waiting is by far the hardest part. Once you have sampled these foraged libations, I guarantee you will be running to your nearest walnut tree!
Not sure where to find black walnuts? Join me July 12 for my monthly forage & wild food picnic, where we will review how to identify black walnut trees and sip on some of my latest drink concoctions.
In Other News…
I am excited to share that I will be featured tonight in a segment on Channel 5’s Massachusetts Chronicle, airing at 7:30pm! The episode will re-air on Saturday July 5. Don’t worry if you miss it or aren’t in the service area. I will make sure to send out a viewing link after it airs.
