How to Make a Nocino Sour Cocktail

The Nocino Sour is a bittersweet, tart, and nutty cocktail made with Italian nocino liqueur, rye whiskey, lemon juice, amaretto, simple syrup, and an egg white. The cocktail is served in a rocks glass over ice and has a rich, frothy texture. 

Nocino, Italy’s classic walnut liqueur, has nutty, baking-spice notes. It’s made with green, unripe walnuts and is flavored with citrus peels. It is also sometimes flavored with a range of spices such as cloves, cinnamon, and cardamom, or even coffee beans. The liqueur is typically enjoyed around the December holidays.

While nocino is often sipped on its own in a cordial glass, it is a flavorful and versatile cocktail ingredient. This cocktail recipe was developed by Scott Tacinelli and Angie Rito, co-owners of New York’s Don Angie and San Sabino who make their own nocino each year. Tacinelli and Rito use their homemade liqueur in a Nocino Sour, but any excellent store bought version will do, too. 

Why the Nocino Sour works

This recipe follows the conventions of a classic sour cocktail which features a base liquor, citrus juice, and a sweetener. In this case, a duo of liqueurs, nocino and amaretto, contribute both sweetness and savory depth. The nocino and amaretto add a subtle nutty flavor and richness to the drink. 

Rye whiskey serves as the spirit base for this drink and its caramel, spiced flavor blends harmoniously with the duo of liqueurs. Lemon juice contributes brightness and a pop of tart notes that balance out the sweeter ingredients. While some sours are made without an egg white, the addition of it here creates a frothy and rich-textured cocktail. One large egg yields about 1 ounce of egg white, so this recipe can easily be doubled to make two cocktails.