-30 fresh nuts
-5 L of Corbières wine
-1 liter of eau-de-vie
-1 kg of powdered sugar
-12 green leaves of walnut
-1 pinch of cinnamon powder
-1 pinch of nutmeg powder
Crush the nuts with a hammer.
Cut the walnut leaves into small pieces.
Put the crushed walnuts and pieces of walnut leaves in a large bottle and add the caster sugar, the Corbières wine, the brandy, the cinnamon, and the nutmeg powder. Mix well.
Let the walnut wine macerate for a year, in a dry place away from heat, stirring occasionally.
At the end of this time, filter the nut wine thus obtained and put it in bottles. Stoppered.
Let the walnut wine macerate for a minimum of one year, always in a dry place away from heat, before tasting.
Sip in moderation as an aperitif.