“Like many classic Italian liqueurs, there’s a beautiful balance of bitterness and sweetness in nocino,” says Braden Alsnauer, bar manager at Frasca Food and Wine. In this nocino cocktail, the liqueur ties together the spice and sweetness of the drink’s other components.
1 oz. vanilla-infused rye whiskey
1 oz. apple brandy (Frasca uses Laird’s)
¾ oz. nocino
¼ oz. Jamaican rum
2 dashes Angostura bitters
Garnish: orange twist
Stir all of the ingredients with ice until chilled, then strain into a chilled glass, and garnish.
Vanilla-Infused Rye: Split 2 vanilla beans (alternatively, use a dash of vanilla bean paste) and place into a 750-ml. bottle of rye whiskey. Allow
to infuse for 1 to 2 weeks, to taste. Use within 2 months.
Braden Alsnauer, Frasca Food and Wine Boulder, Colorado
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