We can’t get enough of this cocktail during fall and winter. It’s just right for colder months: Naturally warming, and holiday-ish without being holiday-ish, you know what we mean? The star spirit is Nocino, a green walnut liqueur that we release every November.
If you want to know more about how we made this special liqueur, it’s all right here, from walnut to bottle.
This recipe originally appeared on the Cardinal Spirits website. You can find other recipes for Nocino and all of their spirits there. You can hear our interview with Adam Quirk, and our visit to Cardinal on Nocino Bottling Day 2018 on our podcast.
- 1.5 ounces Cardinal Spirits Nocino
- 3/4 ounce lemon juice
- 1/2 ounce demerara syrup
- 1/4 ounce sweet vermouth
- 3 dashes Angostura bitters
- Shake all ingredients well with ice, then strain into a coupe glass.