Sharks

[Jeff Grossman]

originally posted by Todd Abrams:

originally posted by fillay:
And then there's this.

I make a batch every couple of years with black walnuts harvested around Traverse City in late June. Rustic but highly gulpable.

I have a fifth of Nocino I made a few years ago that's still mellowing on a shelf. I bring it out once every six months or so to see if it has lost its ability to melt nostril hair.

Boil the alcohol off, add a little sugar, and use it as a sauce for ice cream.

 

[Todd Abrams]

originally posted by Jeff Grossman:

originally posted by Todd Abrams:
I have a fifth of Nocino I made a few years ago that's still mellowing on a shelf. I bring it out once every six months or so to see if it has lost its ability to melt nostril hair.

Boil the alcohol off, add a little sugar, and use it as a sauce for ice cream.

But it polishes brass so well...