Named for J.D. Salinger's famously nutty character, this drink was recently entered in the weekly cocktail contest on the Mixoloseum blog. It's a very flexible recipe. The original calls for the Nux Alpina brand of nocino, or walnut liqueur. Jason Wilson finds that it also works with Nocello brand walnut-hazelnut liqueur or (in a pinch) Frangelico brand hazelnut liqueur, although those will make the drink sweeter.
The original recipe called for simple syrup, but Wilson prefers agave nectar, which lends a richer flavor. If you can't find agave nectar, make simple syrup (see NOTE).
For apple brandy, Laird's Straight 100 proof or 7 1/2 year-old will work well, though they are not always easy to find. Calvados, the famed apple brandy of Normandy, is also a good choice.
- 1 1/2 ounces apple brandy, preferably Laird's Straight, Laird's 7 1/2-year-old or Calvados
- 3/4 ounce nocino, Nocello, or Frangelico
- 1/2 ounce freshly squeezed lime juice
- 1/2 ounce agave nectar (may substitute simple syrup; see NOTE)
Fill a cocktail shaker halfway with ice. Add the apple brandy or Calvados; the nocino, Nocello or Frangelico; the lime juice; and the agave nectar.
Shake well, then strain into a chilled cocktail (martini) glass.
NOTE: To make simple syrup, combine 1/2 cup of sugar and 1/2 cup of water in a small saucepan over medium heat, stirring until the sugar dissolves. Bring to a slow rolling boil, then reduce the heat to medium-low and cook for 5 minutes. Transfer to a heatproof container and let cool to room temperature. Cover tightly, and refrigerate until chilled through; store indefinitely.
From Lauren Altucher.
Tested by Michael Taylor.
E-mail questions to the Food Section at firstname.lastname@example.org.