Nocino, the sweet Italian-style spirit infused with green walnuts and spices, is traditionally sipped as a digestif on its own after a meal. But with the rise in popularity of Italian liqueurs, more bartenders are mixing it into modern concoctions. Strawberries lend a jammy sweetness to this indulgent cream-topped elixir adapted from a recipe by James Meehan, owner of the Manhattan speakeasy PDT.
- 1 1⁄2 tbsp. cream
- 1 tbsp. mascarpone
- 4 strawberries, hulled
- 2 1⁄2 oz. nocino, preferably Russo Nocino