Candied California Walnut Bourbon Sour

By Chef Lon Symensma ChoLon Restaurant Concepts
Total Time
2 Hrs, 45 Mins
Serves
1
Serving Size
1
Meal
Dinner
Course
Beverages

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.

Prep Time
2 Hrs, 30 Mins
Cook Time
15 Mins
Total Time
2 Hrs, 45 Mins
Calories
291
Total Fat
16
Saturated Fat
2
Cholesterol
14
Sodium
48
Carbohydrates
14
Dietary Fiber
1
Total Sugars
6
Protein
4
Calcium
22
Iron
0.91
Potassium
116

Ingredients

Candied Walnuts (and Reserved Walnut Syrup for Shaken Cocktail)

  • 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)

Cocktail Assembly - Per Cocktail

  • 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

Preparation

Candied walnuts (and Reserved Walnut Syrup for Shaken Cocktail)

  1. Combine all ingredients and simmer for 2 hours. Cool in the refrigerator overnight.
  2. Strain the walnuts, and reserve syrup for cocktail bar process.
  3. Deep-fry walnuts at 300F/150C until golden brown and no longer bubbling.
  4. Spread on a roasting rack to allow excess oil to drip off as they cool.
  5. once cooled to room temperature, store tightly covered for up to one week.

Bar Process:

  1. Shake all ingredients with ice; strain twice into a coupe glass.
  2. Garnish with candied walnut half.
  3. Add a layer of finely shaved candied walnuts over the drink.