December 3, 2014
In
Nocino now available at our tasting room!
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Nocino is the key ingredient in several wonderful seasonal cocktails. At Gruener, I had a meal that combined two of my favorite things 1: Duck and 2: Schnitzel. So with my Duck Schnitzel, I enjoyed a delightful cocktail named Hangman’s Nuesse. A modified Manhattan in which the spirit mix is enhanced with a spot of Nocino.
The recipe, courtesy of bartendress Jessica Braasch, is:
1.5 oz Elijah Craig bourbon
.75 oz Cocchi Americano
.5 oz Nocino
dash citron tincture
Stir, and serve on the rocks with a lemon twist.
A similar drink was published in the May 2014 issue of Saveur magazine Here a link to the article: http://www.saveur.com/article/recipes/the-riccioni-nocino-manhattan-cocktail
This year’s green walnuts came from a variety of sources- Reed College campus, Ogden Street, Tremont Evangelical Church (with permission), and Parrot Mountain. They soaked in our rye whiskey with spices and aged brandy until we bottled the Nocino at the end of November.
