Rye Foxtail Recipe

Brown the butter and toast pecans

In a light skillet over medium heat, melt the unsalted butter. Continue cooking, swirling the pan, until the butter foams and the milk solids turn golden brown and release a nutty aroma (about 3–4 minutes). Remove from heat immediately. Add the blanched pecans to the warm brown butter and toast for 1–2 minutes, stirring so the nuts absorb the butter and begin to color. Add the grated ginger in the last 30 seconds to bloom its aroma. Let the mixture cool 10–15 minutes.

Blend and strain

Transfer the cooled pecans, ginger, and brown butter (including all browned bits) to a blender. Add 3/4 cup of water and blend on high for 1 minute to create a nut milk. Pour the blended mixture through a fine-mesh strainer or cheesecloth into a bowl, pressing/pouring to extract as much liquid as possible. Reserve the solids (they can be used in baking).

Make sugar syrup

In a small saucepan combine 1 cup granulated sugar and 1/2 cup water (reserve the other 1/4 cup for blending if needed). Heat gently, stirring, until the sugar fully dissolves. Remove from heat and let cool to warm (not hot).

Finish orgeat

While the syrup is still warm, whisk or stir the strained nut milk into the syrup until homogeneous. Add 1/2 teaspoon almond extract, a pinch of kosher salt, and, if using, 1 tablespoon neutral spirit for preservation. Taste and adjust sweetness or almond intensity (add up to another 1/4 teaspoon almond extract or a splash more syrup if you like sweeter). Chill the orgeat in the refrigerator; it will keep tightly sealed for 2–3 weeks. Yields roughly 9–11 ounces (enough for ~10 cocktails at 3/4 oz each).

If using egg white: perform a dry shake. In a cocktail shaker, combine 2 oz rye whiskey, 3/4 oz ginger brown butter pecan orgeat, 1/2 oz fresh lemon juice, 4 dashes Angostura bitters, 1/4 oz simple syrup (optional, for balance) and 1/2 egg white. Dry shake (no ice) vigorously for 15–20 seconds to emulsify and create foam.

Wet shake and chill. Add a large handful of ice to the shaker and shake vigorously for another 10–15 seconds until well chilled (or total shaker time reaches ~25–30 seconds).

Strain and serve. Double-strain (fine mesh) into a chilled coupe or rocks glass over one large ice cube, depending on preference. If you omitted the egg white, just combine ingredients with ice and shake until chilled, then strain.

Finish and garnish. Express a lemon twist over the drink to release oils and discard or place candied ginger on a pick. Optionally, float an extra dash of Angostura bitters atop the foam and use a toothpick to create a simple pattern.