2 ounces Belle Meade Bourbon
¾ ounce peanut orgeat (recipe follows)
Bacon-fat roasted peanuts (recipe follows)
1 (8-ounce) bottle Coca-Cola
- 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.
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)
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.
- Recipe by Lori Gilpatrick of 7th Street Provisions in Columbus, Georgia