l Alchool - 13 Walnuts - 13 raw Coffee-beans - 13 beans of roasted Coffee - 3
Cloves - 3 g. Cinnamon - 3 tablespoons of Sugar - 1 Nutmeg.
Chop the nuts in four parts and mix with alcohol, raw coffee-beans, roasted coffee-beans, slighlty pressed nutmeg and crumbled cinnamon. The infuse should be left in the alcohol in a big sealed bottle with a large top and kept outside, in the air and sun. After forty days strain the alcohol to remove it from all the ingredients of the infusion. Prepare a syrup simmering a glass of water, 3 tablespoons of sugar. When the syrup is chilled add to the alcohol and leave the liqueur to rest for another forty days. After this time strain the Nocino once again and then it may be served.