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 72% off of newsstand price now!

Subscribe to The Local Palate
Savor the South Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Tallulah Belle

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.