Signature
Marisa Chafetz / Supercall

Sweet • Intermediate
Nocino Flip

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.

The Essentials

Nocino
Demerara Syrup
Whole Egg
Shaker
The Details
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Ingredients

2 oz Nocino
0.5 oz demerara syrup
1 Whole Egg
Nutmeg

Method

  • Add nocino, demerara syrup and egg to a shaker tin without ice. Dry shake for at least 1 minute (or more).
  • Crack the shaker tin and add cubed ice. Shake for one minute more.
  • Using a Hawthorne strainer, strain the cocktail into a lowball or rocks glass.
  • Garnish with freshly grated nutmeg.
intermediate
Strength:
Demerara Syrup
Custom Ingredient

Ingredients

1 Cup Demerara Sugar
1 Cup Water

Method

  • 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.