Hunt Club Sour
Saved by 10 People
About this Cocktail

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.


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