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
- 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.