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Walnut Liqueur Recipes

Nalivkas (Fruit Liqueurs)

Walnut Liqueur 1

2 kg green walnuts or 'noci'
2 liters red Aglianico wine
5 cloves
700 cc of pure alcohol
1kg sugar
'Pestare' or crush to a liquid pulp the nuts, sugar and cloves. Place in a glass decanter and pour in the red wine. Leave for 6 days. On the 7th day, don't rest but filter the liquid and add the alcohol. Leave the liquid once more for 2 more days. Refilter and then pour into a bottle of choice. Do not be tempted to drink immediately but wait another 30 days.
Walnut Liqueur 2

4 ounces of chopped
Black walnuts or pistachio nuts
1 pinch ground cinnamon
1 pinch ground cloves
12 raisins or currants, optional
1 1/2 cup vodka
1/2 cup sugar syrup
Steed the raisins, nuts and spices in vodka for 2 weeks. Shake occasionally. Strain and filter. Add sugar syrup. Mature 2-3 weeks.
Pistachio or Walnut Liqueur

3-4 oz chopped black walnuts or any other nut
Pinch cinnamon
Pinch cloves
12 raisins or currants, optional
1 1/2 cups vodka
1/2 cup sugar syrup
Steep nuts, raisins and spices in vodka 2 weeks. Shake occasionally. Strain and filter. Add sugar syrup. Mature 2-3 weeks.
Italian Walnut Liqueur

1½ quarts grain alcohol (190 proof or 95%)
1½ pounds (3 cups) sugar
½ tsp. ground cinnamon
10 cloves
l pint water
Rind of one lemon, cut into strips
Begin by quartering the nuts with a heavy bladed knife or a cleaver. Do this on a non-absorbent surface and wear gloves: Though walnut juice is colorless when it comes out of the nut, exposure to the air turns it into dark brown walnut stain that will not come off. Put the nuts with the remaining ingredients in a jar, cover it tightly, and put it in a warm, dark place for 40 days, shaking it every two or three days. Once the nuts have steeped taste the nocino. If you find it too strong dilute it with some spring water. Then line a funnel with filter paper and strain the nocino into bottles. Stopper them and age the nocino for about six months in a cool dark place.
Green Walnut Liqueur

575 ml/ 1 pint 40% fruit alcohol
1 clove
1 small piece of cinnamon
A vanilla pod
125 g/ 4 oz Sugar
100 ml/ 3 fl ozs water
Lay the nuts on a non-porous. Crush with a mallet into small pieces, and tip into a large, sterilised kilner, or other suitable screw top jar. Add the alcohol, the spices and the vanilla pod. Close the jar tightly and leave on a sunny window sill for at least two weeks, but anything up to 6 or 8 weeks is preferable. Try to remember to shake the jar every few days. When your patience runs out, or the sun disappears, strain the liquid into a clean jug using a funnel and a filter. Dissolve the sugar and water over a gentle heat, making sure there are no sugar crystals left in the bottom of the saucepan and leave to cool. When it has cooled add to the strained walnut liquid. Pour carefully into sterilised bottle, and cork tightly.
Black Walnut Liqueur
1 cup shelled black walnuts
1 cup 100-proof vodka
1/2 cup bourbon
1 1/2 cup light corn syrup
1/2 cup water
1 teaspoon pure vanilla extract
Toast walnuts. Transfer to clean 1 quart jar with tight fitting lid. Add vodka and bourbon and cover tightly right away so alcohol doesn't evaporate. Let stand in a cool dark place for 1 month, shaking occasionally. Use a fine mesh strainer to strain out walnuts. Discard. Transfer liqueur to clean container. Bring corn syrup and water to a boil over medium high heat, stirring constantly to prevent scorching. Remove from heat and let stand until just warm. Add syrup and vanilla to liqueur, cover and age for 1 month.
Honey-Walnut Liqueur

1 cup shelled English walnuts
1 1/2 cups brandy
1 cinnamon stick
3 whole cloves
1 cup water
1 cup honey
1 teaspoon pure vanilla extract
1 teaspoon orange zest
1 teaspoon lemon zest
Preheat oven to 350. Spread shelled nuts on a cookie sheet and bake until lightly toasted. Or toast nuts over medium heat in a heavy saucepan, tossing until lightly toasted. Transfer nuts to clean 1-liter jar. Add brandy and seal quickly so alcohol doesn't evaporate. Stand in a cool, dark place for 1 month, shaking occasionally. Strain and filter. Bring water and honey to a boil together, boil together for 2-3 minutes. Skim off any foam that may develop. Remove from heat and add cinnamon and cloves to the hot liquid. Stand until just warm. Add vanilla, orange zest and lemon zest to syrup. Add syrup to liqueur, seal, and steep for 2 days. Strain and filter again. May be served immediately, but better if aged 1 month.

Nalivkas (Fruit Liqueurs)

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