Hunt Club Sour
Every year, my father spends countless hours picking out pecans that he collects from my great grandparents pecan grove in North-East Arkansas. He comes home from work and sits on a stool in his workshop next to a wood burning furnace and cracks, picks, and cleans each individual nut and gifts them in increments of sandwich bag at a time to family members. I was lucky enough to get a bag and used a few handfuls to put together a luscious pecan orgeat, used here in a bitter, cold weather take on a Trinidad sour.
Ingredients:
Preparation:
To prepare the Pecan Orgeat: Roughly chop 1 cup pecans, cover with water and let this mixture sit on the counter overnight. The following day, strain off the nuts and measure your liquid. In a saucepan, combine equal parts liquid and demerara sugar and heat until the sugar melts.
Combine all ingredients except garnish into a cocktail shaker – Shake like hell until the olive oil begins to froth a bit. Double strain into a chilled coupe glass and garnish with fresh bay leaf.
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