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Walnut liqueur served in a bottle
Traditional dark green walnut liqueur

Green walnut liqueur

Author: Flavelo
Recipes Drinks
Green walnut liqueur, or 'Diópálinka' as locals call it, is a cornerstone of the Hungarian home pantry and hospitality. Made from green walnuts with soft shells harvested around late June (St. Ivan's Night), which are full of Vitamin C and tannins at this time. During long maturation, the spirit mellows, its colour turning dark brown, almost black, and its taste evoking the finest herbal liqueurs.
🕒 Prep Time 40 mins
🍳 Cook Time 15 mins
⌛ Total Time 56 days
🍽️ Servings 10 servings
🔥 Calories 220 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large jar (min. 2-3 litres)
  • Rubber gloves (mandatory!)
  • Sharp knife
  • Fine sieve or muslin cloth
  • Sealable swing-top bottles for storage

Allergen Information

⚠️ Tree nuts (Walnuts)

Instructions

1 ✓

Put on rubber gloves, wash the walnuts, and cut them into quarters.

Tip: The cut surface will immediately start to oxidise and brown, this is a natural process.
2 ✓

Place the walnut pieces in a clean jar, throw in the cinnamon, cloves, and split vanilla pod.

Tip: You can vary the spices: a little orange zest or ginger works well too.
3 ✓

Pour over the brandy so it completely covers the solids. Seal airtight.

Tip: If walnuts stick out, they can go mouldy. Alcohol preserves, but only where it makes contact.
4 ✓

Place the jar in a sunny, warm place (e.g. windowsill) for 6 weeks. Shake daily.

Tip: Warmth aids flavour extraction. The liquid will gradually darken.
5 ✓

After 6 weeks, strain the extract through a muslin cloth.

Tip: Don't squeeze the walnuts too much if you want a clear drink, otherwise it will be cloudy from precipitated oils.
6 ✓

Make a syrup from the sugar and water: heat until sugar dissolves, then cool completely.

Tip: Never pour hot syrup into alcohol, as the alcohol can evaporate.
7 ✓

Mix the strained spirit with the cold syrup, bottle, and age in a dark place for at least another 2 weeks before drinking.

Tip: This 'resting' smooths out the flavours so the spirit doesn't 'kick', but is liqueur-smooth.

Recipe FAQ

When should I pick the walnuts?
Around mid-to-late June, while you can easily pierce the whole nut with a needle. If the shell is already hard, it's no good.
The walnut stained my hands, what should I do?
Juglone in walnuts is a very stubborn dye. It can be faded with lemon juice and scrubbing, but it may take days to wear off. That's why you need gloves!

Ingredients

  • 10 pcs Young green walnuts
  • 1 l Quality fruit brandy (e.g. apple or marc, 50%)
  • 200 g Granulated sugar
  • 1 pc Cinnamon stick
  • 1 pc Vanilla pod
  • 5 pcs Whole cloves
  • 100 ml Water