Candied California Walnut Bourbon Sour
Description
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.
Ingredients
Candied Walnuts (and Reserved Walnut Syrup for Shaken Cocktail)
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1 lb California walnuts, halves
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3/4 oz corn syrup (about 1 1/2 tablespoons)
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2 cups water
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2 cups granulated sugar
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1 oz honey (about 2 tablespoons)
Cocktail Assembly - Per Cocktail
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1 oz small batch bourbon
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1/2 oz Biscotti liquor
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1/4 oz Mizunara Japanese oak liquor
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3/4 oz walnut syrup
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3/4 oz lemon juice
PREPARATION
Candied walnuts (and Reserved Walnut Syrup for Shaken Cocktail)
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Combine all ingredients and simmer for 2 hours. Cool in the refrigerator overnight.
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Strain the walnuts, and reserve syrup for cocktail bar process.
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Deep-fry walnuts at 300F/150C until golden brown and no longer bubbling.
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Spread on a roasting rack to allow excess oil to drip off as they cool.
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once cooled to room temperature, store tightly covered for up to one week.
Bar Process:
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Shake all ingredients with ice; strain twice into a coupe glass.
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Garnish with candied walnut half.
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Add a layer of finely shaved candied walnuts over the drink.
NUTRITION
- Calories: 291 cal
- Total Fat: 16 g
- Saturated Fat: 2 g
- Cholesterol: 14 mg
- Sodium: 48 mg
- Carbohydrates: 14 g
- Dietary Fiber: 1 g
- Total Sugars: 6 g
- Protein: 4 g
- Calcium: 22 mg
- Iron: 0.91 mg
- Potassium: 116 mg