We’ve moved from floor cleaner to Waldorf salad. Almost edible.
The word walnut stems from an Old English word meaning “foreign nut”. It got this name because it was introduced to us from Gaul (historical name from Roman times to describe Western Europe – now the area of France and Belgium) and Italy. The previous Latin name for the walnut was nux gallica.
So now I introduce to you Nux Alpina Walnut Liqueur. There are some pretty easy recipes to make walnut liqueur at home (often referred to as Nocino), but I can guarantee you this one is tastier. Another family affair, the Purkharts pick fresh green walnuts each summer and let them sit in grape brandy for months. For the last 4 weeks, they add in a top-secret variety of spices and alpine botanicals (no corn syrup or vanilla extract here).
This version is rich, aromatic, well-balanced with a smooth finish, and of course, it’s nutty. Esentially, a tastier way to get your omega-3 fatty acids and for you ladies to reduce your breast cancer risk.
Here’s a cocktail to try:
Mixed Nuts (I gave it this name because sherry has a distinct almond aroma and flavor)
*2 oz. Oloroso Sherry (try Lustau – easy to find, inexpensive)
*1.5 oz. Nux Alpina Walnut Liqueur
*3/4 oz. Aperol (aperitif produced by Campari company with notes of bitter orange and rhubarb)
*1/2 oz. simple syrup (this is easy to make at home -use equal parts sugar and water – i.e. 1 cup sugar dissolved in 1 cup water)
*4 dashes orange bitters (Regan’s)
*juice of 1/2 lemon
*dash of salt (almost always a good idea in any cocktail – makes the flavors pop)
*combine all ingredients in shaker with ice, strain over ice and serve in rocks glass
*garnish with orange wheel