Dave-Alchemist.JPG

BEER, WINE AND SPIRITS

Books

Liquid Intelligence - The art and science of the perfect cocktail, by Dave Arnold - "Think like a scientist and you will make better drinks" - this opening sentence says it all; what other cocktail book talks in depth about centrifugation, liquid nitrogen, CO2 vs. N2O infusion, and the list goes on. Terrific book!


Beer Craft, by Bostwick & Rymill is a book about brewing small batches of beer at home.

Bitters, a Spirited History of a Classic Cure-All, by Brad Thomas Parsons is an excellent treatment of aromatic cocktail bitters including DIY recipes

Projects

Nocino, an Italian after dinner liqueur, is one of the group of bitter drinks known as "Amaro" and is made from immature black walnuts. You will find the authentic Nocino recipe from Modena, Italy at the end.

MAKING NOCINO

Italian Black Walnut Liqueur (Amaro)

Nocino is one of the bitter yet sweetened Italian liqueurs known as amaro.
It is made from immature black walnuts, sugar, spices and neutral spirit.

Day 1 - Immature black walnuts are right for this recipe when you
can still put a pin through them - usually around June. The shell of the walnut inside has not formed yet. Most of the flavor comes from the fleshy covering around what will become the nut inside.

IMG_6090.JPG

Day 1 - cut into quarters

IMG_6093.JPG

Day 1 - mixed with sugar

IMG_6096.JPG

Day 1 - covered and placed in the sun

IMG_6098.JPG

Day 2 - floating in syrup that the sugar extracted from the nuts

IMG_6101.JPG

Day 2 - ready to transfer to a jar for aging

IMG_6116.JPG
IMG_6118.JPG
IMG_6121.JPG
IMG_6577_edited_edited.jpg

Day 2 - walnuts and syrup in 2 quart canning jar

Day 2 - after adding the grain alcohol

A year later - the finished product