For the nut brandy, cut the green nuts into thin slices and pour into a wide-necked bottle. Then add the sliced ginger, the cinnamon bark and the cloves and infuse with the grain.
Now put the sealed bottle in the sun for a month, then pour 1/4 l of cold sugar syrup and put the mixture in the sun for another month.
Now filter off the nut brandy and store in a cool, dark place for two weeks to ripen.
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