The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% Off of Newsstand Price Now!

Subscribe to The Local Palate
Savor the South eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Tallulah Belle

Advertisement

Ingredients

2 ounces Belle Meade Bourbon

¾ ounce peanut orgeat (recipe follows)

Bacon-fat roasted peanuts (recipe follows)

1 (8-ounce) bottle Coca-Cola

Directions

  1. Fill a rocks glass two-thirds with ice. Add the Belle Meade Bourbon and peanut orgeat, and stir together. Add five or six bacon-fat roasted peanuts, then top with Coca-Cola.

Peanut Orgeat

2 cups unsalted roasted peanuts

1 cup sugar

1 ounce vodka

½ teaspoon rosewater

Pulverize peanuts in a food processor until finely chopped. Bring sugar and 2½ cups water to a boil, stirring to completely dissolve sugar. Stir in pulverized peanuts and bring back to a boil. Stir again and remove from heat. Cover and let mixture steep for 4 to 5 hours. Strain mixture through a fine-mesh strainer. Add vodka and rosewater. Chill.

Bacon-Fat Roasted Peanuts

2 cups raw shelled peanuts

¼ cup liquid bacon fat (rendered from bacon and strained to remove solids)

Kosher salt

Preheat oven to 325 degrees. Toss peanuts with bacon fat. Spread on a baking sheet in a single layer. Bake in oven for 15 to 20 minutes, stirring often to prevent uneven browning. Remove from oven and place on a paper towel-lined sheet pan to absorb any extra grease. Immediately salt to taste. Once cooled, store in an airtight container.