In a springtime issue of Garden & Gun magazine, I spied a recipe for a cocktail that seemed simultaneously delicious and peculiar. Created at an Alabama gastropub and dubbed the Talluluh, the drink is a sweet-and-salty mix of bourbon, Coca-Cola, and peanut orgeat. Orgeat, a concoction usually made with almonds, is a star ingredient in drinks like the mai tai, where it lends a smooth richness. Here, the orgeat is made with peanuts, and it contributes a salty and slight creaminess to a cocktail meant to conjure memories of dropping a handful of roasted peanuts into an ice-cold Coke on a summer day.
In Texas, though, Dr Pepper is the soda of choice for many folks, and dropping a handful of roasted peanuts in an ice-cold DP may be the ultimate summertime treat. Add a little bourbon to the mix, however, and the drink straddles the seasons. I’ll rename it the Doctor’s Order. Here’s how I made it:
First, I made the peanut orgeat:
- 2 cups roasted, unsalted peanuts
- 1.5 cups sugar
- 1.5 cups water
- 1 tsp. orange flower water (you can skip this, but it adds a lovely perfume. Find it at Middle-Eastern grocers or at well-stocked liquor stores)
- 1 oz. brandy or vodka (keeps the mixture fresh for a few weeks in the fridge)
Pulverize the peanuts in a food processor. Meanwhile, bring the water and sugar to a boil over medium heat, stirring constantly. Boil for a few minutes, then lower heat. Add the peanuts and simmer for about 5 minutes. Then increase the temperature; when the mixture is about to boil again, remove from heat, cover, and let the mixture sit for at least six hours. Then strain it through a cheesecloth, discarding nuts. Add the flower water and the vodka.
To make the Doctor’s Order, pour 1.75 ounces of Texas bourbon and 1 ounce peanut orgeat into a rocks glass, over ice. Stir well. Then top with Dr Pepper.