Homemade Nocino with Espresso Beans and Lemon Recipe

Nocino is an aromatic, bittersweet liquor made from unripe, green walnuts steeped for months in a strong alcohol base and then sweetened. The resulting liqueur has a complex caramel, slightly astringent flavor. It can be enjoyed on its own, served chilled in a cordial glass, or mixed into a cocktail like a Nocino Sour.

In Emilia-Romagna, the region of Central Italy where this digestivo originates, the liqueur is made simply with green walnuts. However, Scott Tacinelli and Angie Rito, co-owners of New York City’s Don Angie and San Sabino restaurants, created this signature version that gains additional flavors from lemon peel, coffee beans, and cinnamon, to create depth and complexity.

What you need to know before making nocino

Green walnuts are available only for a brief window of about 2 weeks, usually in late June. Since this digestivo takes 4–6 months to steep, it’s typically consumed around Christmastime. The liqueur can be stored indefinitely in the freezer and makes for a fabulous gift for the holidays. Funnel into resealable bottles and you’re good to go.

While walnuts grow in the wild in many parts of the world, underripe green walnuts can be difficult to source as many walnut retailers grow the nuts to full maturity. Talk to local farm market vendors for sources near you. Pro Tip: You’ll want to wear gloves when you cut the green walnuts as they secrete a clear gel that can stain your hands and clothes black if you aren’t careful.