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Tallulah Belle


2 ounces Belle Meade Bourbon

¾ ounce peanut orgeat (recipe follows)

Bacon-fat roasted peanuts (recipe follows)

1 (8-ounce) bottle Coca-Cola


  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.