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