Walnut Brandy

My grandfather used to make a Walnut brandy. He passed away before he could share the recipe. All I know is his two secret ingrediënts and some basic stuff he added. I saw him make it every year and by consulting with grandmother and his children (my aunts) I think I'm getting pretty close to figuring out the recipe. The recipe and the way of making it has a personal touch to it and I'll share it here. I have made walnut liquor before but this year will be the first time I try it like this. It takes a little over a year to make this Brandy, I'll be starting the final process next month and will then in time let you guy's know how it turned out. But if any of you want to try it out, I thought I'll share it here already so you can pick the walnuts in time of you want to. so here goes :

Ingrediënts.

*20-30 walnuts (you need to pick them when they are still very green, when you are able to prick through them with a needle they're good)

*1 vanilla stick

*1 cinnamon stick

*2-4 Cloves (depending on personal taste)

*1 small or half lemon

*325 - 450g sugar (depending on personal taste, any more will make it very very sweet)

*1liter of Old Grain-Jenever, you could use Vodka or Gin if you like. Anything strong between 35% and 45% alcohol percentage will do.

*1 liter of pure alcohol (94%-96%)

*7dl to 8dl of water

*Secret Ingrediënt #1

*SI #2

Wear gloves when you handle the walnuts, they will leave nasty stains on your hands that won't go off for a while. Rinse the walnuts with very hot (not boiling) water. This will take care of the bitterness they give off. Next, cut the walnuts into quarters and place them in an airtight jar, bucket or bottle. Add 1 liter of old grain jenever. Close it really tight and put in a dark cool place for about 3 to 4 months.

Sift through a towel or coffeefilter till there's nothing left but liquid. You now have the base for the brandy. Let this rest in cool dark place for 6 months to a year.

You now have to wait untill the first warm sunny weeks of the year arrive. Really wait until there are a few consecutive weeks of nice weather on the way.

Pour the base together with 1l of pure alcohol(94% - 96%) and 7 to 8dl of water in a good airtight concealable glass jar or bottle. Slice the lemon in parts and add it together with the sugar, cloves, cinnamon and vanilla sticks to the base/alcohol/water mix. Add the secret ingrediënts (I really can't give these away, I'm sorry but here's a hint, they are herbs. Actually you could use any herbs you like to add to the taste, just go nuts) Close it really well and shake for a good 20 seconds.

Put this in the sun for 3 to 4 weeks. Shake it twice a day and leave 8 to 10 hours between shakes. After a few weeks move the liquor to a cool and dark place, let it rest there for another 3 months. Shake it every other day once.

Next sift through a towel or coffeefilters till you again have nothing left but liquid. Bottle your brandy and let it settle for another two months in a dark cool place. it is now ready for consumption. TIP: let it settle for a year in a small oak barrel for optimal taste.

bon appetit