Club Car Delight Recipe

Chill glass

Place a rocks glass or coupe in the freezer or fill with ice water to chill while you prepare the drink.

Measure and combine

In a mixing glass add 1.5 oz Carpano Antica, 0.5 oz aged bourbon or rye (optional; provides backbone), 0.25 oz Francisco Fernet, 0.25 oz Herbsaint, 0.25 oz simple syrup, and 2 dashes Angostura bitters.

Stir with ice

Fill the mixing glass with large ice cubes and stir gently but thoroughly for 25–30 seconds until well chilled and slightly diluted (the mixture should be cold to the touch and slightly viscous).

Prepare serving glass

Remove the chilled glass from the freezer or discard ice water and add one large ice cube (or fresh ice). If you prefer the drink served straight up, skip the serving ice and use a chilled coupe.

Strain and finish

Strain the stirred cocktail into the prepared glass over the large ice cube (or into the chilled coupe). Express an orange twist over the surface by holding the twist skin-side down and giving it a light squeeze to release oils, then rub the twist on the glass rim and drop it into the drink.

Serve

Serve immediately with a piece of pecan biscotti on the side for nibbling.

Preheat oven and toast pecans

Preheat the oven to 350°F (175°C). Spread 0.75 cup pecan halves on a small baking sheet and toast for 6–8 minutes until fragrant. Roughly chop when cool and set aside.

Mix dry ingredients

Whisk together 1.5 cups all-purpose flour, 0.5 cup granulated sugar, 0.5 tsp baking powder and 0.25 tsp salt in a medium bowl until evenly combined.

Combine wet ingredients

In a separate bowl, beat 2 large eggs with 1 tsp vanilla extract until blended. Stir the egg mixture into the dry ingredients until a shaggy dough forms.

Fold in pecans

Fold the chopped toasted pecans into the dough until distributed. The dough will be slightly sticky; if too loose, add up to 1 tablespoon flour.

Shape the logs

On a lightly floured surface or parchment, shape the dough into a log about 10 inches long and 2–3 inches wide. Transfer the log to a parchment-lined baking sheet. Lightly brush the top with 1 tablespoon melted butter if desired for a richer color.

First bake

Bake in the preheated oven for 20–25 minutes until lightly golden and firm to the touch. Remove from oven and let cool on the sheet for 10 minutes (it should still be warm but set).

Slice and second bake

Reduce oven temperature to 325°F (160°C). Using a serrated knife, slice the log on the diagonal into 1/2-inch to 3/4-inch thick slices. Place slices cut-side down on the baking sheet and bake for an additional 10–12 minutes, then flip and bake 6–8 more minutes until crisp and dry but not burnt. Total second-bake time may vary with thickness.

Cool and store

Transfer biscotti to a wire rack and cool completely. Store in an airtight container for up to 1 week.