Cuisine: Italian
Author: Chief Mixologist
This unique and compelling liqueur uses no added sugar to enhance its flavor, making it less a liqueur and more of a fortified wine. Nonetheless, the color and flavor are exceptional and it makes a wonderful treat at a cocktail party.
  • 30 rose petals, from bright red flowers in perfect bloom (no pesticides used, suitable for eating)
  • 5 green walnuts
  • 5 cloves
  • 1/2 inch of a cinnamon stick
  • the zest of a lemon
  • 1 bottle Malvasia Emiliana (a dry white wine; from Emilia Romagna)
  • 1/4 Cup grain alcohol (95%, 190 proof)
  1. Begin by donning gloves and quartering the nuts. Use a non-absorbent chopping board and be careful not to get the juice on anything you care about, because it may be clear as it comes out of the nut, but it rapidly becomes a deep brown walnut stain that simply won't come off.
  2. Put the nuts in a large glass jar with the remaining ingredients, seal the jar, and let everything steep for 40 days, shaking the bottle every now and then.
  3. Strain the liquid, run it through a filter paper, bottle it, and age it for 8 months before serving it to your friends.
While this recipe calls for a Malvasia from Emilia Romagna, any dry white wine will suffice.
Recipe by Beverages at