500 grams skinless blanched Georgia peanuts
800 milliliters water
700 grams sugar
100 milliliters white whiskey
2 cups tart dry cherries
2 cups water
1 cup sugar
1 ½ ounces Black Maple Hill 12-year bourbon
¾ ounce lime juice
½ ounce tart cherry syrup
1/3 ounce house-made peanut orgeat
For the House-made Peanut Orgeat:
(This recipe is White’s regional adaptation from Darcy O’Neil’s orgeat syrup recipe on Art of Drink.com.)
Place peanuts in a bowl covered with room temperature water for 30 minutes. Discard water and blend peanuts in a food processor. Combine the peanut mash with 800 milliliters of room temperature water in a bowl. Cover and let sit for 1 hour. Drain the peanuts through a cheesecloth (reserving the liquid), squeezing out as much moisture as possible. Add the peanut mash back to the reserved liquid, cover, and let sit for another hour. (This step can be repeated for a more viscous syrup.)
Strain and discard the mash. Put the liquid in a saucepan over medium heat. Add the white sugar and stir to dissolve. Remove and let cool before adding the white whiskey. Store in a clean glass bottle.
For the Tart Cherry Syrup:
Process the tart dry cherries in a food processor (add a little water to help them blend). Combine the blended cherries with 2 cups water and 1 cup sugar in a saucepan over medium heat, dissolving the sugar. Strain out the solids and store the syrup in a clean glass bottle.
To Assemble and Serve:
Combine the crushed ice with the bourbon, lime juice, cherry syrup, and peanut orgeat in a cocktail shaker. Shake vigorously. Strain through a fine mesh strainer into a glass with a Japanese ice ball.