Walnut apéritif was a new taste we liked but could not identify. Not as strong as the Italian nocino*, but when we found out how it is easy to make we just had to make our own.
This recipe originates from the Gascoigne family who, for many years, farmed Les Mortiers – our home.
30 green walnuts cut into two
3 litres of red wine
2 litres of white wine
2 litres of eau de vie
1 vanilla pod
1 kg sugar
Put all the ingredients in a lidded container and let them macerate in a cool place for 6 weeks.
After 6 weeks, take out the walnuts and vanilla pod and filter the liquer.
Aperitif de Noix is now ready to drink, but improves with age. It should be served at a similar temperature to white wine.
The local custom is to use Perrier bottles – we have never seen anything else used.
This is an aperitif not a long drink!
*Nocino is a sticky dark brown liqueur from the Emilia-Romagna region in Northern Italy. It is made from unripe green walnuts steeped in spirit. It has an aromatic but bittersweet flavor. It may be homemade, and is also available commercially in bottled form. Commercially available Nocino is typically 40% alcohol by volume, or 80 proof.