Tallulah Belle

By: The Local Palate
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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.

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Makes 1 cocktail

    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
  • Peanut Orgeat
  • * Makes 2 to 3 Cups
  • 2 cups roasted, unsalted peanuts
  • 1 cup sugar
  • 1 ounce vodka
  • ½ teaspoon rosewater
  • Bacon-Fat Roasted Peanuts
  • * Makes 2 Cups
  • 2 cups raw shelled peanuts
  • ¼ cup liquid bacon fat (rendered from
  • bacon and strained to remove solids)
  • Salt to taste
  1. 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.
  2. 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.
  3. 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 By
    Lori Gilpatrick of 7th Street Provisions Columbus, Georgia

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