A perfect winter cocktail using young walnut liqueur, handmade oat milk, and preserved cherries for a kiss of summer.
Soak oats in large bowl in 2 cups cold water for 30 minutes.
After 30 minutes strain water using a fine sieve or strainer.
Add last 3 cups cold water (in 1.5 increments if you have a smaller machine), salt, and maple syrup to a food processor and blend for about 1 minute.
Place a thin dishcloth or super fine mesh nut milk bag over a bowl. Slowly pour oat mylk mixture over cloth to strain. Set mylk aside.
Save oat pulp in the fridge for 3 - 4 days or freeze for later use. Add in to cookies, oatmeal, breads, or soup for a subtle oat flavor!
Oat mylk will last in the fridge for about 1 week, but best when fresh. Always serve cold, heat will make this mylk gummy. Make sure to shake well before use.
Shake oat mylk well. Combine oat mylk, nocino, and preserved cherry liquid and stir.
Split mixture between 2 glasses.
Add a preserved cherry for garnish. You can also use other dried or preserved fruits you have on hand to this drink, like dried apples. Enjoy!