Nocino Cocktail: Brass Elephant

Nocino Cocktail Brass Elephant“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
Tools: barspoon
Glass: coupe
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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