California walnuts shine in two ways in this bold, layered cocktail. A house-made walnut syrup brings natural, toasted sweetness to the shaken sour, while candied walnuts add a crisp finish. Bourbon, biscotti liqueur, and Japanese oak notes weave through for a silky, complex sip that showcases the versatility and indulgence of California walnuts behind the bar.
1 lb California walnuts, halves
3/4 oz corn syrup (about 1 1/2 tablespoons)
2 cups water
2 cups granulated sugar
1 oz honey (about 2 tablespoons)
1 oz small batch bourbon
1/2 oz Biscotti liquor
1/4 oz Mizunara Japanese oak liquor
3/4 oz walnut syrup
3/4 oz lemon juice
Combine all ingredients and simmer for 2 hours. Cool in the refrigerator overnight.
Strain the walnuts, and reserve syrup for cocktail bar process.
Deep-fry walnuts at 300F/150C until golden brown and no longer bubbling.
Spread on a roasting rack to allow excess oil to drip off as they cool.
once cooled to room temperature, store tightly covered for up to one week.
Shake all ingredients with ice; strain twice into a coupe glass.
Garnish with candied walnut half.
Add a layer of finely shaved candied walnuts over the drink.
Elevate your cold brew with the luxurious flavor of California Walnuts in this refreshing and indulgent drink. A creamy walnut foam, created from a blend of blanched walnuts, sugar, and vanilla, tops the bold coffee, while a finely ground walnut-rimmed glass adds a subtle, nutty crunch. For an extra layer…
These better-for-you birthday cake bites get their nutrition from walnuts and a dose of fun from colorful sprinkles.
Walnut milk is shaken with cinnamon to transform it into a horchata-esque beverage, then spiked with vodka and coffee liqueur. Serve it up or on the rocks with a cinnamon stick for the ultimate autumn-inspired cocktail.
