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.

Tricolore Tricolore
In this indulgent cocktail, sweet, nutty Nocino is shaken with fresh muddled strawberries and topped with Italian cream.
Yield: makes 1 Cocktail


  • 1 12 tbsp. cream
  • 1 tbsp. mascarpone
  • 4 strawberries, hulled
  • 2 12 oz. nocino, preferably Russo Nocino


  1. Whisk cream and mascarpone in a bowl until smooth; set aside. Muddle 3 strawberries in a shaker; add nocino and ice. Shake vigorously and strain into a chilled coupe glass; spoon cream mixture over top and garnish with remaining strawberry.