The Perfect Walnut Manhattan is proof that variety is the spice of life that makes our lives more enjoyable. A combination of bourbon or rye whiskey, walnut infused liqueur, sweet and dry vermouth, and a few drops of Angostura bitters produces a complex spirit forward drink that takes the traditional Manhattan cocktail down south to the land of black walnut trees and bourbon. The practice of making fruit, botanical, and nut infused liqueurs dates back to the dawn of mankind and probably came about accidentally when someone sipped some water with fermenting fruit in it and got a buzz on. After that the variations of fermented drinks were only limited by human curiosity and ingenuity. Italy has a particularly rich tradition of producing citrusy fruit liqueurs like Limoncello and Aperol, bitter botanical Amaros, and nut flavored liquors like Disaronno, Frangelico, Amaretto, and black walnut flavored Nocino. Walnut liqueur probably came to Italy during the time of the Roman occupation of the British Isles. The ancient Pict culture of north-eastern Scotland made a fermented drink of macerated walnuts they believed allowed them to commune with the spirits of the natural world. Over time, as the Picts were converted to Christianity, the practice of making walnut liqueur in the mid-summer when walnut trees were full of fruit became associated with the rituals of St. John’s Feast Day on June 24, not coincidentally the day when the Picts traditionally harvested their walnuts. Whether you’re a Christian or pagan, raise a glass to the ancient tradition of mixology in all its alchemical expressions. Cheers!

Perfect Walnut Manhattan
one serving
Ingredients

2 ounces of Bourbon or Rye whiskey of your choice
1 ounce Nocino (or Nocello if you can’t find Nocino)
.5 ounce dry vermouth
.5 ounce sweet vermouth
2 or 3 dashes of Angostura bitters

Add the ingredients to a few ice cubes in a mixing glass or shaker. Stir until well chilled and strain into a cocktail glass. Garnish with a walnut half or a brandied cherry