Every year, my father spends countless hours picking out pecans that he collects from my great grandparent pecan grove in North-East Arkansas. He comes home from work and sits on a stool in his workshop next to his wood burning furnace and cracks, picks, and cleans each individual nut and gifts them in increments of sandwich bag at a time to family members. I was lucky enough to get a bag and used a few handfuls to put together a luscious pecan orgeat.
A bitter, cold weather take on a Trinidad sour.
1 oz. Fernet
1 oz. Pecan Orgeat
1/2 oz. Rye Whiskey
1/2 oz. Lemon Juice
1/4 oz. High Wire Distilling Co. Southern Amaro
1 dash Wild Root Bitters
1 dash Orange Bitters
1 barspoon Olive Oil
Fresh Bay Leaf (Garnish)
Combine all ingredients except garnish into a cocktail shaker. Shake like hell. Double strain into a chilled coupe glass and garnish with fresh bay leaf.