When my brother and I decided to recreate our family's century-old recipe for Nocino, an Italian walnut liqueur, we faced a pleasant problem: What to do with about four gallons of fragrant amaro with a rich, bold flavor profile?
Negronis are very popular in both our households, and each of us began to work on how best to make the stuff into our favorite cocktail. Many recipes later, my house settled on this version, which replaces at least some of the sweet vermouth with Nocino.
We found that Nocino's spice and walnut overpowered the drink when we replaced the vermouth one-for-one with a classic Negroni made with equal parts gin, vermouth and Campari. Halving the amount of Nocino gave the cocktail just the right amount of spice without overwhelming the other ingredients. Adding half part vermouth gives you a nice balance, although you may feel otherwise.
If you don't want to wait until the feast of St. John the Baptist starts making your own Nocino. You can buy it ready-made at specialty stores and large liquor stores. My brother and I are already planning to replenish our home-made supply with next year's green walnut harvest.
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