Recipe: Nocino

Make liqueur from the green walnuts at the farmer's market.

nocinoThis week on the Market Report, Laura Avery talks with cocktail chef Matthew Biancaniello, who’s using Christopher Schubert‘s green walnuts to make Nocino, an Italian liqueur.

Schubert sent us his recipe. He recommends adding sugar after you’ve fermented the mixture for 6-8 weeks (not before). This will help you control how sweet you want your nocino to be.

Schubert’s favorite alcohol to use is 150 proof potato vodka, preferably Boyd Blair.

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