This green walnut digestiv is sipped after a meal, or used in baking (Think: drizzled over poached pears come autumn). Traditionally, English Walnuts are used, but I prefer the complexity of our native Black Walnut or in combination with Butternuts. Use whatever you have on hand. The addition of birch leaves and chestnut leaves adds complexity and makes this liqueur extra supportive for digestion.
Forest Nocino
30 green walnuts (about 2 pounds), cut in halves or quarters
1 cup birch leaves, loosely torn (optional, but suggested)
1 cup chestnut leaves, loosely torn (optional, but suggested)
2 cinnamon sticks
zest of 1 lemon
zest of 1 orange
1 liter vodka
2 cups Mushroom Maple Syrup, or cane sugar
Other ideas: spice bush twigs or berries, dandelion root, reishi mushroom, sassafras root.
Combine all ingredients in a clean 1/2 gallon glass jar. Store in a cool, dark place for 4 weeks or more. Shake every few days. Strain out all the ingredients. Decant into bottles and cork tightly. Age the nocino for a few months in a cool, dark place before using. The flavors will develop as the nocino ages.