You may not heard of this, but oh my, is this good!

Nocino is made by harvesting plump green walnuts (from the English, or Common, Walnut tree), traditionally in June around the feast day of St. John the Baptist (the 24th), slicing them thinly, then macerating them for about a year in almost pure alcohol. The walnuts are then drained, pressed off (all of the press fraction is used, unlike with wine) and blended with a separate infusion of clove, coriander and true cinnamon, and sugar. (Il Mallo uses about 20% less sugar than the maximum permitted by the rules for Nocino di Modena.) After another 9 months of aging the mixture is bottled.

Try this in a Black Manhattan, Rob Roy, Walnut Old Fashioned, as an aperitivo with Pommeau. Or simply with ginger beer + orange garnish.