Nocino at home

Nocino is a beverage I've always enjoyed and imagined it would be fun to make myself. The "amaro" is used as a digestif in Italy. And since I've made tonic syrup, nespolino (loquat), vermouth and bitters it seemed like a natural step. The big issue was where to get fresh, green walnuts. Well thanks to Specialty Produce (www.specialtyproduce.com) and Nate the forager I was able to start a batch. The green walnuts need to be quartered which easier said than done. Had to resort to the cleaver for this. Once they were split they went into a trusty canning jar and were covered with inexpensive vodka. The existing recipes I've found recommended that you leave the jar in the sun for 40 days... we'll see...