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THE TIPSTER recipe added on 7/4/2017
Harvest, hull, dry (cure) nuts at least two weeks, soak before shelling. Nuts are cured when the are crispy and snap when broken. Use as regular walnuts. For another application see recipe below. Walnut Liquor 25 dehusked green walnuts, about the size of home-grown apricots 3 cloves 1 stick cinnamon peel of 1 lemon (yellow part only; no white pith) 1 quart of vodka, 100 proof 3 cups sugar 1⁄4 liter of cheap sparkling wine (alternative recipe) 1. Soak the walnuts overnight to draw out any worms and other impurities. 2. Quarter them and put them into a large jar with all other ingredients. 3. Place in a sunny spot, sealed, for at least 40 days; 2 months is better. 4. Shake every few days. 5. Strain and bottle the liquid. Let it sit for another month or two, minimum. At that point itís drinkable, but if you can, put a few bottles away to age. After two or three years it really becomes something special. Some make a second, less potent liqueur by adding 2 cups of alcohol, a cup of sugar, and a bottle of cheap sparkling wine to the solids you filter out of the mix. Let that mixture stand another couple of months, shaking occasionally.
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