Noci Bruciate {a bourbon nocello cocktail}

When I saw the theme for this month’s Mixology Monday was Aw, Nuts!, I knew I had to participate. I had no clue what cocktail recipe I would share, but I couldn’t pass up the opportunity to work with nuts (or nut liqueurs) while cracking myself up with jokes about it. So, after a few experiments and several inappropriate nut jokes, the winning recipe was this bourbon nocello cocktail. I think I’ll start making it for friends every time they come over so I can ask how they like… never mind, I’ll keep that one to myself.

bourbon nocello cocktail

One of the cocktails on the menu right now at Death and Taxes in Reno is a pisco nocello cocktail that tastes just like dessert. Since trying that drink I’ve wanted to buy a bottle of nocello (walnut liqueur from Italy in case you haven’t heard of it), but was holding off because I didn’t know how I would use it. That is, until Aw, Nuts! was announced.

So, I started this bourbon nocello cocktail with the idea that I could get bourbon and nocello to work together somehow. After doing some research and playing around with a few ideas, I settled on bourbon, Cocchi Vermouth di Torino and nocello for my spirits. Cocchi Vermouth di Torino is a red vermouth made from Moscato wine infused with various botanicals. I picked up a small bottle of it to try and will next time upgrade to the larger bottle.

bourbon nocello cocktail

In first attempt at this bourbon nocello cocktail, I used both orange bitters and black walnut bitters. The orange didn’t come through as much as I wanted so I swapped orange bitters for orange liqueur and bumped up the black walnut bitters. The final touch was a burnt orange peel to add a little more flavor and it was done. The only thing I had left to do was come up with a name while sipping from my glass. Hard work, I know.

bourbon nocello cocktail

As for the name of this drink, noci bruciate means burnt nuts in Italian (or at least that’s what the Google translate tool told me). I had several other name ideas but most of them just seemed wrong to post on the Internet. Yes, I am about as mature as a 12 year old boy. I know this.

5.0 from 1 reviews
Noci Bruciate
Embrace nuts in your cocktail with this bourbon nocello cocktail.
Serves: 1
  • 1-1/2 ounces bourbon (I used Larceny bourbon)
  • ½ ounce Cocchi Vermouth di Torino
  • ¾ ounce Nocello walnut liqueur
  • ¼ ounce Orange liqueur (I used Leopold's Bros American Orange Liqueur)
  • 2 dashes (about 16 drops) Fee Brother's Black Walnut Bitters
  • Flamed orange twist for garnish
  1. Add all ingredients except for garnish to a mixing glass and fill with ice.
  2. Stir and strain into a chilled cocktail glass.
  3. Garnish with a flamed orange twist.


As I mentioned before, I’m joining Mixology Monday for May’s theme of Aw, Nuts! Thank you Stir and Strain for hosting!


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Jessica Torres is the chief cocktail creator here at One Martini. Outside of the internet, she works at DEATH & TAXES (a bar) and midtown eats (a restaurant) in Reno, Nevada. When not working, Jessica can be found working out, spending time with her family or attempting to nap. Subscribe to our newsletter to get all of the latest cocktail creations delivered directly to your inbox.
Filed under: Cocktail Recipes, Other Cocktail Recipes
3 comments… add one
  • KeithP May 18, 2014, 3:45 pm

    We seemed to be in a similar state of mind re: our MxMo efforts … I too went towards a Manhattan variant. I’ll have to give yours a try. Cheers from the Big Apple.

    • Jessica Torres May 18, 2014, 7:18 pm

      Funny. I didn’t even realize this could be considered a Manhattan variation. Guess it’s because I always make my Manhattans with rye and I used bourbon for this one. Will check out your recipe!

  • Eileen Haas November 1, 2017, 4:28 pm

    After getting the ingredients in the correct amounts, this is quit lovely. Maybe an occasional ‘go to’.


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