Noccino

Noccino is made from green unripe walnuts picked on the 24th June (traditional) and has a wonderful smell, much like a Jagermeister.  It is also a fantastic after dinner sip to settle the stomach if you can manage to limit yourself to a single shot, tough believe me.

Ingredients for a 2 and a bit litre batch

18 green walnuts (remember to pick on the 24th June)
1ltr alcohol 90-95%
2 Tbsp ground cinnamon (or 2 stick broken up)
1 Tbsp cloves

After 40 Days
350g sugar
1ltr water

Green walnuts once cut open will stain black everything they touch and it is difficult to remove. Therefore, use a glass chopping board and wear gloves. You will need either a sharp knife or a cleaver to chop the nuts and be very very careful.

Instructions

Wash the walnuts then chop them length ways into pieces small enough to fit into the demijohn. When finished chopping add the cinnamon and cloves. Pour the alcohol into the 5 litre demijohn. Close the demijohn give a good shake and put it somewhere dark where you won't forget about it with a label saying what it is and when the next phase is due to take place. Shake the demijohn every couple of days. After 40 days, sieve the liquid into a bowl and if you want to keep the demijohn (doubtful as it will be minging, just chuck it), extract the walnuts with a long pointy thing if they won't just drop out of the neck. Only touch them with gloves on as they will still stain, I normally get K to do this bit.

Boil a litre of water and dissolve the sugar, remove from heat and allow to cool then mix with the walnut/alcohol mix and put back into a clean demijohn. Let it rest for at least 15 days but longer is better. Strain through a paper coffee filter into bottles and enjoy irresponsibly.