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Outside my window there is a walnut tree, I love the smell when you touch the walnut husk to collect the fruit. You use the whole fruit, including the husk to make the drink.

http://www.bojensen.net/EssentialOilsEng/EssentialOils31/EssentialOils31.htm#Walnut

The process of making the Nocino includes maceration, which is the softening or breaking into pieces of raw, dried, or preserved fruit or vegetables using a liquid to absorb the flavor. Maceration is the main method of producing a flavored alcoholic beverage.

Ingredients:

About 33-35 nuts (uneven number is a tradition); 800gr of sugar/water (equal parts); 1liter alcohol/vodka 95% – optional: spices: 1/2 vanilla bean, 2 cinnamon sticks; nutmeg; allspice: strips of lemon rind.

We are using the Sicilian way, macerating in alcohol first and adding the sugar/syrup later. Following the Modena tradition you add sugar at the beginning. Take your pick.

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http://www.bojensen.net/EssentialOilsEng/EssentialOils26A/EssentialOils26A.htm

 

update post June 16: to use horstail in saffron production, you create a compost tea, similar to nettle tea.