Grange restaurant head bartender Ryan Seng spent months hand-crafting Italian-style nocino, a walnut-based liqueur. “I sweetened and spiced it with clove, cinnamon, vanilla and orange peel,” he said.
Grange restaurant head bartender Ryan Seng spent months hand-crafting Italian-style nocino, a walnut-based liqueur. “I sweetened and spiced it with clove, cinnamon, vanilla and orange peel,” he said. Allen Pierleoni apierleoni@sacbee.com
Grange restaurant head bartender Ryan Seng spent months hand-crafting Italian-style nocino, a walnut-based liqueur. “I sweetened and spiced it with clove, cinnamon, vanilla and orange peel,” he said. Allen Pierleoni apierleoni@sacbee.com
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Sacramento bartender spent months making nocino liqueur

November 19, 2015 03:22 PM