Tuscaloosa
Bourbon, Sloe Berry, Pecan Amaretto, Lemon, Simple Syrup, Bitters
Bartender Charles Howk of Little Bear | Atlanta
Adapted by StarChefs | april 2023
INGREDIENTS
Pecan Amaretto:
Yield: 72 ounces
400 grams pecans
1 liter vodka
1 liter brandy
3 allspice berries
3 pods green cardamom
300 grams turbinado sugar
Super Lemon:
Yield: 2 quarts
100 grams lemon zest
45 grams citric acid
8 grams malic acid
Juice of 10 lemons
To Assemble and Serve:
1 ounce high-proof bourbon
¾ ounce Atxa Pacharán Sierra de Orduna
¼ ounce 2:1 simple syrup
2 dashes Angostura bitters
Expressed lemon twist
METHOD
For the Pecan Amaretto:
Heat oven to 350°F. Heat water bath of an immersion circulator to 140°F. Place pecans on a baking sheet and toast in oven 7 minutes, or until fragrant. Let cool. In a vacuum bag, combine vodka, brandy, allspice, cardamom, and toasted pecans. Sous vide 2 hours. Refrigerate overnight. The next day, strain into a nonreactive container. Add sugar and 150 grams water. Stir until sugar is dissolved. Reserve.
For the Super Lemon:
In an airtight container, combine lemon zest, citric acid, and malic acid; shake to coat. Let sit 1 hour at room temperature. Transfer mixture to blender with 1 liter water. Blend 1 minute, then strain into a nonreactive container. Stir in lemon juice and reserve.
To Assemble and Serve:
In a shaker, combine bourbon, sloe berry liqueur, ½ ounce Pecan Amaretto, ¾ ounce Super Lemon, simple syrup, and bitters. Dry shake, then strain into a rocks glass with a large ice cube. Garnish with lemon twist.
