3 great Walnut Liqueur Recipes

I’d like to bring to your notice three great walnut liqueur recipes: from kernels, green walnuts, and also shells with partitions. Vodka or clarified moonshine can be used as the alcohol base. You can also use diluted ethanol. Walnuts are great at masking even the lowest quality alcohol. For the first two recipes, you’ll need sugar. Honey will come in handy for sweetening the prepared liqueur in the final stage.

Shelf-life is up to 5 years (if kept away from direct sunlight).

Classic Walnut Liqueur (with Kernels)

This is a mild liqueur with walnut aroma and spicy hints of pepper. You’ll need dry mold-free walnut kernels.


  • Vodka – 0.5 liter
  • Walnut kernels – 300 grams
  • Sugar – 50 grams
  • Allspice – 1-3 peppercorns (optional)


  1. Cut the walnut kernels into small pieces and put them into a fermentation vessel.
  2. Pour in the alcohol base, add allspice, and stir. Then seal the vessel tightly. Leave in a dark place with room temperature for 14 days. Shake it once every 1-2 days.
  3. Filter the obtained infusion through cheesecloth without pressing it and then through cotton wool. Pour it into a separate container and close it. Sprinkle the leftover walnuts with sugar, shake and leave them for 3-4 days until sugar dissolves. Shake it once a day.
  4. Filter the walnut syrup through cheesecloth and strain.
  5. Mix the infusion and syrup. Optionally additionally sweeten the beverage with sugar or honey. Bottle the walnut liqueur for storing. In case of settling or cloudiness filter through cotton wool. 22-24% ABV.

Green Walnut Liqueur

­­This original beverage has a bitter-sweet taste. Green walnuts are harvested during a short time in the late spring before the inner nut matures (milky ripeness).


  • Vodka – 0.5 liter
  • Sugar – 100 grams
  • 3 big green walnuts


  1. Wash the unripe walnuts then chop them up along with peel and membrane. Put the pieces into a fermentation vessel.
  2. Pour walnuts pieces with the alcohol base, stir, and then seal the vessel.
  3. Let it infuse for 3 weeks and warm dark place. Shake the vessel once every 4-5 days. Filter the infusion through cheesecloth, pour it into another container, and seal it.
  4. Sprinkle the leftover walnuts with sugar, stir, seal, and leave for 2 weeks. Shake them once every 3 days.
  5. Filter the walnut syrup through cheesecloth and strain. Mix the infusion and syrup.
  6. Bottle the green walnut liqueur for storing and seal it. Put it in a fridge or cellar for 7-10 days for its taste to stabilize. 27-30% ABV.

Walnut Shell and Partitions Liqueur

Because of its bitter and harsh flavor, it’s considered to be a manly drink. Thanks to the fact that walnut shell partitions are rich in tannins this liqueur imitate long aging in oak barrels pretty well.


  • 15 walnuts
  • Vodka – 0.5 liter
  • Sugar (honey) – 75-100 grams


  1. Crack the walnuts and leave for other purposes.
  2. Put the shells and inner partitions into a fermentation vessel. Pour them over with the alcohol base (it should be at least 2-3 cm above the shells).
  3. Seal the vessel and leave it in a dark place with room temperature for 60 days. Shake it once a week.
  4. Filter the infusion through cheesecloth and then sweeten it with sugar or honey to taste. Bottle it for storing and seal.
  5. Prior to tasting it leave it for 5-7 days in a cold dark place to let the taste stabilize. 30-32% ABV.

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