Mythical Spirits

Amaros are a loose category of digestif shrouded in myth.

The only essentials are strong booze, sugar and some bitter elements. It includes sophisticated tipples, like Fernet Branca, Cynar and Amaro Montenegro that are often used in cocktails.

They are said to have medicinal qualities and the ability to settle the stomach after a hearty meal.

Nocino is one Italian variation that uses green walnuts and is most commonly associated with the northern region of Emilia Romagna. Its routes however can be traced back to Britain when Roman soldiers witnessed Druids making a walnut based drink that was said to help imbibers communicate with goblins, elves and goddesses.

Walnuts are picked on St John’s Eve (24th June), sliced, then mixed with a white spirit (I have used vodka), sugar (more than really seems necessary), citrus zest and spices (nutmeg and cloves). I also added coffee beans, following a recipe from Anna Tasca Lanza.

It will be strained and bottled after 40 days in a sunny spot, and then can mature indefinitely developing ever more complex flavour. The best are said to be at least 10 years old.

How long you leave it is up to you - and a test of patience - however it should not be touched before All Hallows Eve, when - according to Christian folklore - it will make you see ghosts and spirits.