Orahovac

Ingredients

Infusion

• 25green walnuts, picked before the shell hardens
• 1 litregrape brandy or vodka, 40% or higher
• 400 gsugar
• 1 stickcinnamon
• 6cloves
• zest of 1 lemon, in wide strips
• 1vanilla pod, split

Equipment

• disposable gloves
• a large glass jar with a lid

Directions

1. Pick the walnuts around midsummer, while the shell inside is still soft enough that a knife goes straight through the whole nut. Once the shell has hardened they are no good for this and you must wait a year.
2. Put on gloves before you touch them. Green walnut husk stains skin a deep brown that takes two weeks to wear off, and no amount of scrubbing shifts it.
3. Quarter each walnut whole — husk, shell and all — and drop the pieces straight into the jar. They begin oxidising and turning black within minutes, which is exactly what you want.
4. Add the sugar, cinnamon, cloves, lemon zest and vanilla, then pour over the spirit so everything is submerged. Seal the jar.
5. Stand it on a sunny windowsill for six weeks, shaking it every few days. The liquid will go from green-brown to near-black.
6. Strain through muslin, pressing the solids gently, then bottle and rest somewhere dark for at least three months before drinking. Straight after straining it is harshly tannic; the rest is what rounds it out.
7. Serve in small glasses at room temperature after a meal, traditionally at Christmas.

Technique

• The picking window is short — a couple of weeks around Saint John’s Day in late June. Test one with a knife before you pick the rest.
• Gloves, a board you do not mind staining, and an old shirt. The husk stains everything it touches.
• Three months of resting is the minimum. It goes on improving for a year and many households make it a year ahead.

Substitutions

• Vodka in place of grape brandy, which gives a cleaner infusion.
• Honey for part of the sugar, which is common in Dalmatia.
• Fewer walnuts for a lighter version — 25 in a litre is a strong infusion.

Variations

• The Italian nocino is the same drink with a slightly different spice bill.
• Some households add a few coffee beans, which deepens the colour and the bitterness.

History

Made from unripe walnuts picked around Saint John’s Day in June, then rested until Christmas.

Frequently asked questions

What is Orahovac?

Orahovac is a wine & spirit from Croatia: dark liqueur of green walnuts steeped in brandy with sugar and spices. Made from unripe walnuts picked around Saint John’s Day in June, then rested until Christmas.

How long does Orahovac take to make?

Orahovac takes 40 min plus 6 weeks steeping and 3 months resting of preparation and 10 min of cooking. The recipe makes makes about 1.5 litres. It is rated easy to make.

What can I substitute in Orahovac?

Yes, within limits. Vodka in place of grape brandy, which gives a cleaner infusion. Honey for part of the sugar, which is common in Dalmatia. Fewer walnuts for a lighter version — 25 in a litre is a strong infusion.

What is the most important thing to get right in Orahovac?

Pick the walnuts around midsummer, while the shell inside is still soft enough that a knife goes straight through the whole nut. Once the shell has hardened they are no good for this and you must wait a year.