Falling Leaves

Recipe from Travis Owens

Adapted by Robert Simonson

Published December 1, 2015

  • Maddie McGarvey for The New York Times
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Rating
4(54)
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Many cocktails that ask for nocino employ trace amounts, since a little of the liqueur goes a long way in terms of flavor. Here, Columbus, Ohio, bartender Travis Owens uses a full third of an ounce. The liqueur is prevented from taking over the drink by the assertiveness of the two Scotches and the strong, herbal quality of the Punt e Mes. This is a rich, potent nightcap that lies somewhere between a Rob Roy and a Boulevardier. —Robert Simonson

Featured in: Nocino, an Italian Walnut Liqueur, Is Also Made in America

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Ingredients

Yield:1 drink

  • 1 ¾ ounces blended Scotch

  • ½ ounce Punt e Mes vermouth 

  • ½ ounce Aperol

  • ⅓ ounce nocino, preferably Watershed

  • ¼ ounce single-malt Scotch, preferably a peaty one from Islay

  • 2 dashes Angostura bitters

Ingredient Substitution Guide

Preparation

  1. Step 1

    Combine all ingredients in a mixing glass three-quarters filled with ice. Stir until chilled, about 30 seconds. Strain into a chilled coupe glass.

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Ratings

4 out of 5
54 user ratings
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Comments

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Eric

Immediately intrigued by the awesome name and the fact I enjoy almost every ingredient on its own. New to nocino (but an amaro fan). Still hunting down a nocino but did make this with on hand - subbed amaretto walnut bitters for the nocino, used Stranahans (scotch similar bourbon) and ardbeg 10. Was great!!

Krista

Just add 1tsp Islay per drink

theboken

Tried with an Islay scotch for the single malt and it was too much smokeyness, completely overpowered the nocino.

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Credits

Adapted from Travis Owens, Curio, Columbus, Ohio

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