Ingredients Jump to Instructions ↓

  1. Liqueur de noix

  2. Make 1 quart (1l)

  3. Adapted from Room for Dessert

  4. Use the absolute (not ‘Absolut') cheapest vodka you can find. It's lunacy to use something pricey when the least-expensive swill yields similar results. And believe me, French peasants ain't cracking open bottles of Stoli to make this.

  5. Be very careful cutting the walnuts. They're tough and if you're not careful, the knife can slip. I use a cleaver, tap it into the skin of the green walnut, then lift the cleaver and whack it down on the cutting board to split it, keeping my other hand well out of the way.

  6. Note that each batch of liqueur de noix will be different. I've made some that were lovely and sweet, others that had a distinctive bitter edge. For the first few days, the steeping walnuts will take on a extraterrestrial-green hue, which is normal. After a week or so, it'll get darker and darker.

  7. 2 1/2 cups (500g) sugar

  8. 1 liter vodka

  9. 2 sticks cinnamon

  10. 10 whole cloves

  11. 1/2 vanilla bean, split lengthwise

  12. zest of one lemon, unsprayed, removed in wide pieces with a vegetable peeler

  13. 30 green walnuts; washed, dried, and quartered


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