Updated June 2026

While Americans are known to drink iced coffee on the coldest days of the year, June 20th is National Iced Coffee Day. We have three special recipe for you that add nocino (walnut liqueur) to either iced or hot coffee.

You can use another nut liqueur, such as Amaretto or Frangelico, or a cream liqueur like Baileys.
 

[10] Add a splash or more of a cream-, coffee-, or nut-based liqueur to your iced coffee (photo: The Nibble).
 
But it’s a good day to get to know nocino. The most popular brand, from Italy, is Nocello; but the liqueur is now being made by craft distillers in California and elsewhere in the U.S.

Nocino (no-CHEE-no) is a nutty, sweet liqueur that is made from black walnuts that are green (i.e. unripe—photos #8 and #9), sugar and spices. It is released once a year following the harvest and distillation. The walnuts must be harvested prior to the nut forming (ripening) and before they fall from the tree, creating a narrow window of time to produce the liqueur.

There’s more about the production of nocino below.

For this featured recipe, nocino elevates iced coffee to an elegant cocktail or mocktail.

> National Walnut Day is May 17th.

Below:

> Recipe: Iced coffee with walnut liqueur.

> Recipe: California iced coffee.

> Recipe: Not-Irish coffee.

> More uses for nocino/walnut liqueur.

> The history of nocino.

> Why California walnuts are the best.

> The history of iced drinks.

> The history of coffee.

> The history of walnuts.

> The different types of coffee: a photo glossary.

> The different espresso drinks.

> The 25 annual coffee holidays.
 
 
ICED COFFEE WITH WALNUT LIQUEUR

With any iced coffee, you can simply add a splash of nocino for an extra layer of complexity—and you may not need to add sugar.

If you don’t already have a bottle of walnut liqueur, check out California green walnut liqueur also called nocino, its Italian name (photos #1, #7, #12). An ounce or two of the liqueur turns the iced coffee into a cocktail.
 
 
RECIPE #1: NOCINO ICED COFFEE

Ingredients Per Drink

 
Preparation

1. RIM the glasses. Moisten the rim of the glass with coffee or walnut liqueur, and twist it in a plate of the ground walnuts to coat.

2. ADD nocino to glass, then add the cold brew, leaving 1 inch or more of space for the whipped cream.

3. TOP with whipped cream. Optionally sprinkle with more walnuts.
 
 
RECIPE #2: “CALIFORNIA” ICED COFFEE

We were inspired to create this recipe by that delicious coffee cocktail, Irish Coffee. Instead of Irish whiskey, walnut liqueur.

Tip: For a less sweet drink, don’t sweeten the whipped cream.

Ingredients Per Drink

 
Preparation

1. PREHEAT a clear-stemmed glass with very hot water. Add the sugar and brewed coffee and stir well until the sugar has melted. Then stir in the nocino.

2. GENTLY WHIP the heavy cream by shaking it in a blender bottle, a.k.a. with a protein shaker with blender ball. We love this shaker, for scrambled eggs, instant soups and drinks, etc. and mixes (Here’s our review).

You want a still somewhat loose, not stiff consistency. (You can also achieve this with a hand mixer.)

3. POUR the cream over the back of a hot teaspoon to create the top layer of the drink, and prevent the cream from penetrating the coffee layer.

4. GARNISH with grated nutmeg or cinnamon.
 
 
RECIPE #3: NOT-IRISH-COFFEE WITH NOCINO

Instead of Irish whiskey, adapt the Irish Coffee recipe to Bourbon and nocino.

With this recipe you can use store-bought aerosol whipped cream or make shaker whipped cream in a shaker tin or glass jar. If you’re making your own, pre-chill the tin or jar in the freezer or fridge.

We don’t think adding a sweetener is necessary, except for those who love their drinks sweet. Taste after Step 1 to decide.
 
Ingredients Per Drink

 
Preparation

1. COMBINE the Bourbon, nocino, and coffee a mug (ideally glass), or Irish coffee glass.

2. TOP with whipped cream or use a chilled shaker tin or jar to shake the heavy whipping cream and regular or flavored simple syrup (do not shake with ice). When you reach the desired consistency, top the coffee.
 
 
MORE USES FOR NOCINO (WALNUT LIQUEUR)

You can drink it sure—either a nip or a bit to after dinner coffee. Here are more ways that professional artisans and home artisans use nocino.
 
Preserves & Confections

 
Sauces & Spreads

 
Folk/Herbal Medicine Uses

 
 
THE HISTORY OF NOCINO, WALNUT LIQUEUR

Nocino is a liqueur with ancient roots. The use of green walnuts (photos #8 and #9) for medicinal or ritualistic purposes dates back to the Romans sometime during the 1st millennium B.C.E. (approximately the 8th century B.C.E. to the 1st century C.E.)

Roman writers like Pliny the Elder (1st century C.E.) described walnuts in his Naturalis Historia as treatments for digestive issues, headaches, and poisons.

Green walnuts were too bitter to eat raw. Instead, they were infused in wine or vinegar to make health tonics. Or, they could be boiled with honey and herbs to create a medicinal syrup. (See the difference between green walnuts and ripe walnuts below.)
 
The Middle Ages

Nocino became popular in Northern Italy, especially in Emilia-Romagna and Modena, where monks produced herbal liqueurs for health and spiritual purposes.

One religious occasion was (and is) the Feast of St. John, celebrating John The Baptist (San Giovanni in Italian).

The unripe (green) walnuts were picked on or around June 24th, St. John’s birthday, and infused for 40 days or longer in neutral alcohol (like grappa or vodka) along with sugar and aromatics like cinnamon, clove, lemon zest, and/or vanilla.

The nocino was then consumed on the second feast day, August 29th, commemorating St. John’s death.

According to folklore, they nuts were gathered by barefoot virgins at midnight to harness their full potency.
 
Nocino Today

Nocino is considered a digestivo, to be sipped after meals, especially in winter.

[1] You can buy a bottle of walnut liqueur or make your own. See photo #7 (photos #1 and #2 © Watershed Distillery). Watershed’s nocino has a base of vodka vodka, along with sugar, vanilla bean, citrus peel, and cinnamon—and the walnuts, of course. The liquor is made in the summer, then ages until December, when it is released.

[2] Nocino Coffee Cocktail. The recipe is at the left.

[3] Iced coffee with nocino (photo © Walter Randlehoff | Unsplash).

[4] Love whipped cream? Pile it on (photo © Maria Orlova | Pexels).

[5] While aerosol whipped cream couldn’t be more convenient, hand-whipped heavy cream is thicker and richer (photo via A.I.).

[6] The classic handled Irish Coffee glass (photo © Libbey).

[7] Homemade walnut liqueur. Technically this is “walnut liqueur” rather than nocino, because the recipe is made from ripe black walnuts instead of green. Here’s the recipe (photo © Forager Chef).

[8] Homemade green walnut molasses. Here’s the recipe (photo © Chef Forager).

[9] Green walnuts. Read the article by Kristen Rasmussen, which includes her recipe for making pickled green walnuts.

[10] Nocino della Cristina is a highly regarded brand, made with California brandy infused with Napa Valley walnuts and fine spices (photo via A.I.).

Italian nocino is overseen by a guild, the Ordine del Nocino Modenese, that preserves and promotes traditional recipes and techniques. Here’s their recipe for homemade nocino.

France’s version of nocino is liqueur de noix verte, often flavored with additional herbs and citrus peel.

Artisanal distilleries in the U.S. (like Watershed Distillery in Ohio) have revived interest in nocino as part of the craft cocktail movement.

California, a state with excellent walnuts, has several artisanal producers crafting nocino (photo #10). Ask at your local liquor store or search online.

And don’t forget the contingent of people who gather green walnuts from local trees make their own liqueurs as well as walnut bitters for use in artisanal cocktails.

 
 
WHY CALIFORNIA WALNUTS ARE THE BEST

California walnuts are considered among the world’s best due to a unique combination of ideal climate, cultivation practices, and quality control standards that optimize both flavor and consistency.

They’re known for their mild, buttery flavor, which lacks the bitter edge of walnuts from many other areas.

They also have a pleasant crunch and high oil content (mostly heart-healthy omega-3s), which enhances their appeal.

In fact, California produces 99% of U.S. walnuts and about 2/3 of the world’s export supply.

While other regions produce excellent walnuts (e.g. China, France, Moldova), California walnuts dominate.
 
 

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[1] For the kitchen klutz in your life. Order the book on Amazon (photo © St. Martin’s Press).

[2] To stop a pot from boiling over, see photo #9 (all photos created by A.I. unless specified).

[3] To prevent the lid from blowing off a blender or food processor, see the *footnote.

[4] To put out a fire quickly, see photo #10.

[5] To save your knuckles from shredding on the shredding surface of a box grater, see photo #11.

[6] You’d be surprised how many people reach for the wrong one, especially when they’re in canisters. Solution: Use the professional method of mise en place (MEEZ on PLASS), measuring everything and setting it on your workspace before you begin cooking.

[7] Look twice at both the recipe and the container to ensure you add the right one.

[8] Here’s the episode where Julia Child flips a potato pancake and it flopped out of the pan. In this frame, she’s patching it together.

We recently celebrated National Kitchen Klutzes Of America Day (June 13th)—inadvertently, because we set a potholder on fire. So we thought we’d take a look at other kitchen klutz disasters and offer some suggestions.

We don’t mean to make light of kitchen disasters; we take them quite seriously. So we hope this list will be a good guide to prevent you from joining the ranks of Kitchen Klutzes of America.

Most kitchen klutz disasters come from rushing, multitasking, using the wrong tool, or stepping away from the stove to do something else.
 
 
WHAT IS A KLUTZ?

Klutz comes from the German word Klotz, which means block, lump, or log. It’s also slang for a clumsy person.

The anglicized word klutz entered American English in the early 20th century as slang, brought to these shores by Yiddish-speaking immigrants. It became entered the parlance of New York City, and spread nationally through cartoons, television, etc.

There doesn’t seem to be an origin story of how the National Kitchen Klutzes Or America “holiday” came to be. But we can surmise that it was founded by an actual kitchen klutz (or someone who lived with him or her).

According to at least one source, the “celebration” can be traced to the 1980s. The concept spread enough that a publisher came out with a book (photo #1) in 1996.

No suggestions are given for how to celebrate the day. So here’s our thought: Go out to eat all meals on June 13th. Then you cannot possibly be a kitchen klutz on the big day.

> Check out all of the year’s food holidays. There’s at least one every day!

[9] This inexpensive silicone Boil Over Spill Stopper is the solution to photo #2. Find it on Amazon (photo © Quetcolor).
 
SPLATTER MESS

 
 

[10] We always have one of these next to our stove. It takes up little room and can be sprayed in an instant (unlike activating a conventional fire extinguisher). Pick one up at any hardware store (photo © First Alert).
 
FIRE & SMOKE

 
Be sure your smoke alarm has fresh batteries and that you keep a small fire extinguisher next to the stove (photo #10).
 
 

[11] We first learned to cook using a box grater—and had skinned knuckles to show for our efforts. The introduction of the Microplane was a knuckle-saver (photo © Microplane).
 
KNIFE & GRATER ACCIDENTS

 
 

[12] As the water component in wine turns to ice, it increases in volume, which puts pressure on the bottle that nost wine bottles can’t withstand. It can cause the cork to pop out, or the bottle to crack or even explode.
 
FREEZER

 
 
INGREDIENT ERRORS

We’ve all done it:

 
Hopefully, next June 13th, you’ll be a reformed Kitchen Klutz.

But if not, there’s no shame. Remember these famous chefs’ kitchen mishaps on TV:

Hot mixtures especially need more room for expansion. First, let the liquid cool slightly before blending. Remove the center plug in the lid to let steam escape (you can cover the hole loosely with a folded towel). You can also hold the down with your hand (firmly, but not forcing it).

Begin blending at a low speed, then gradually increase it. This reduces the sudden pressure build-up that can pop the lid off.

And of course, even with a half-filled blender, ensure that the lid is firmly in place, with any locking mechanisms engaged.

†Oil spatter: Water and oil don’t mix. We know you’ve heard that, but if your food contains moisture (e.g., vegetables, meat, or anything just washed and not dried thoroughly)…if you’re cooking foods that release juices into the oil (e.g., marinated meat, wet batter)…or if there are water droplets left in the hot pan before you add the oil…you can be splattered with hot, burning oil.

Here’s how to reduce oil spatter:

> Pat food dry before cooking.

> Heat the pan first, then add oil (unless recipe specifies otherwise).

> Place the food in the pan gently.

> Use a splatter screen over the pan.

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World Gin Day is second Saturday in June, a global celebration of all things gin. Sure, you could have a French 75, G&T, Martini, Negroni, or a Tom Collins, but how about something new?

That new recipe, the Pimlet (photo #1) follows; but first, some background:

> The history of gin.

> The history of cocktails.

> More gin cocktail recipes.

> The different styles of gin.

> Pimm’s Cup recipe, the classic British summer drink.

> The 14 gin holidays.

> The 49 cocktail holidays.
 
 
WHAT’S A PIMLET?

A Pimlet is a variation of a Gimlet, adding some Pimm’s No.1, a gin-based liqueur†, to the gin based Gimlet.

It combines two summer favorites—the Pimm’s Cup (photo #2) and the Gimlet (photo #3)—in one glass.

Like the Gimlet, the Pimlet is a clean, citrus-forward cocktail that adds the herbal complexity of Pimm’s in a more concentrated form.

Pimm’s No. 1 is most commonly used to make the Pimm’s Cup, a tall, effervescent drink made with ginger beer or lemonade (or sometimes Champagne).

It’s served over ice in a tall glass and garnished with fresh fruit like cucumber, orange, strawberries, and mint. (photo #2).

It’s one of the classic British summer drinks. See the other classics in the footnote*.
 
 
RECIPE: THE PIMLET

The Pimlet was created by mixologist Amber Carregal at Willa’s restaurant and bar in Tampa, Florida.

She was looking to capture the flavors of two of her favorite cocktails (Pimm’s Cup and Gimlet) when she developed it.

Willa’s is known for its innovative cocktails…and more.

Specializing in simple classic dishes, the restaurant has been named “The South’s Best New Restaurant” by Southern Living, one of the nation’s “Coolest Restaurants to Dine at Right Now” by Architectural Digest, and “Best New Restaurant” by Tampa Magazine.

By the way, Amber specifically selected Waterloo Gin for the cocktail. While you can use the brand you have on hand, if you’re a gin lover, see why you should get a bottlle of Waterloo (below).
 
Ingredients Per Drink

 
Preparation
 
1. POSITION a cucumber ribbon in the glass and fill with crushed ice.

2. SHAKE the ingredients together with ice cubes.

3. POUR over the crushed ice and garnish with a mint sprig and blackberry.
 
 
ABOUT WATERLOO GIN

Waterloo No. 9 Gin (photo #4), an artisan gin distilled in Texas Hill Country, is distinctive not just because it’s made in the U.S.A.

Rather, it’s made to closely reflect the terroir‡ of Texas—or more precisely, the flavors of Texas.

 
The result: an aroma of citrus and lavender. A palate with anise flavor from the licorice root, along with the classic pine-and-cit5rus flavor of juniper berries, and hints of pecan and lavender.

Waterloo is quite different, and a nice gift for a gin enthusiast. Check it out at WaterlooGin.com.
 
________________
 
*Classic British summer drinks reflect the country’s fondness for gin. They include The Bramble (with blackberry liqueur), Gimlet, Gin & Tonic, Pimm’s Cup, Pink Gin (simply gin with Angostura bitters), Sloe Gin Fizz, and Tom Collins.

†Pimm’s No. 1 is a gin-based liqueur created in 1859 by James Pimm. It’s made with a base of dry gin, along with other liqueurs, fruit juices, and spices (the exact recipe is a closely guarded secret).

††Blackberry substitute: a pick of fresh blueberries.

‡Terroir, pronounced tur-WAH, is a French agricultural term referring to the unique set of environmental factors in a specific habitat that affects a crop’s qualities. It includes climate, elevation, proximity to a body of water, slant of the land, soil type, and amount of sun. These environmental characteristics give a fruit or vegetable its unique character.

In the broader sense, “terroir” references the complete sensory expression of a place through its flavors and aromas, particularly as they manifest in food and drink.

> Goût de terroir, meaning “taste of the place,” emphasizes the flavor aspect specifically.

> Sense of place is the English equivalent.

> Other terms for the concept are regional character and local expression.

[1] The Pimlet, a gin cocktail fusion of a Pimm’s Cup and a Gimlet (photo © Sarah Maingot | Willa’s | Tampa).

[2] A Pimm’s Cup is festooned with fruit (photo generated by A.I.).

[3] The Gimlet was named after a small hand drill. Why? Supposedly, both the drink and the tool have a “piercing” effect. The recipe is gin, lime juice, and simple syrup (photo © Gallo Winery).

[4] Waterloo Gin #9, made in Texas Hill Country, is so-named for its nine botanicals. It is distilled to 94 proof (photo © Waterloo Gin Company).

[5] You can purchase simple syrup or make it. The recipe couldn’t be simpler: Boil equal amounts of sugar and water until the sugar dissolves. You can also make flavored simple syrup. Here’s the recipe and more ways to use simple syrup (photo © Sonoma Syrup Co.).

[6] It’s easy to make cucumber ribbos (photo © Taste | Australia).

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