Inspired by the traditional “farmer’s Coke,” the Tallulah Belle puts a fun spin on the Coca-Cola and peanuts drink. The Bacon-Fat gives the nut a more flavorful coating, and pairs nicely with the sweetness from the Peanut Orgeat, and the rich Belle Meade Bourbon.
Makes 1 cocktail
2 ounces Belle Meade bourbon
¾ ounce Peanut Orgeat (recipe follows)
Bacon-Fat Roasted Peanuts (recipe follows)
1 (8-ounce) bottle Coca-Cola
* Makes 2 to 3 Cups
2 cups roasted, unsalted peanuts
1 cup sugar
1 ounce vodka
½ teaspoon rosewater
* Makes 2 Cups
2 cups raw shelled peanuts
¼ cup liquid bacon fat (rendered from
bacon and strained to remove solids)
Salt to taste
Bacon-Fat Roasted Peanuts
- Make the Peanut Orgeat: In a food processor, pulverize peanuts until finely chopped. In a medium pot, 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.
- Make the Bacon-Fat Roasted Peanuts: Preheat oven to 325 degrees. Toss peanuts with bacon fat and spread on abaking sheet in a single layer. Bake 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 sprinkle with salt. Once cooled, store in an airtight container.
- Make the Tallulah Belle: Fill a rocks glass two-thirds with ice. Add bourbon and Peanut Orgeat, and stir together. Top with five or six Bacon-Fat Roasted Peanuts, then top with Coca-Cola.
Recipe ByLori Gilpatrick of 7th Street Provisions Columbus, Georgia