Almost like boozy figgy pudding, this variation on the classic Rum Flip swaps out rum for a decadently rich walnut liqueur called nocino. Traditionally made in Italy’s Emilia-Romagna region from unripened, green walnuts, nocino is a bittersweet digestif commonly served with dessert or after a heavy meal. With demerara syrup and a whole egg, this flip is easy to make, but get ready to do some serious shaking. For best results, drink it in front of a roaring fire while dressed in a velvet robe.
2 oz Nocino
0.5 oz demerara syrup
1 Whole Egg
1 Cup Demerara Sugar
1 Cup Water
- Combine the water and demerara sugar in a saucepan and bring to a boil.
- Reduce to a simmer and stir until sugar dissolves, about 2 minutes. Immediately take the saucepan off the heat.
- Let cool, then pour into a container (something clear to show off your nice golden syrup) and store in the refrigerator for up to one month.