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.
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.
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.
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.
- 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
- Add all ingredients except for garnish to a mixing glass and fill with ice.
- Stir and strain into a chilled cocktail glass.
- Garnish with a flamed orange twist.
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