Black Walnut Old Fashioned Recipe

Toast (optional)

If using raw black walnut pieces, lightly toast them in a dry skillet over medium heat for 2–3 minutes until fragrant, stirring constantly to avoid burning. This step intensifies flavor.

Combine toasted black walnuts (or prepared black walnut pieces) and water in a small saucepan. Bring to a gentle simmer over medium heat, then reduce to low and simmer uncovered for 15–20 minutes to extract the walnut flavor.

Remove from heat and let the walnut infusion steep for 20 minutes off the heat to deepen flavor.

Strain the walnut-infused liquid through a fine mesh sieve or cheesecloth into a clean saucepan or bowl, pressing on solids to extract liquid. Discard solids.

Return the strained liquid to the saucepan. Add granulated sugar, brown sugar, vanilla (if using a scraped bean add the seeds and pod), and a pinch of salt. Warm gently over low heat, stirring until the sugars dissolve completely. Do not boil. This yields approximately 5–7 ounces of syrup depending on reduction.

Cool to room temperature, remove vanilla pod if used, then transfer to a clean bottle or jar. Refrigerate; syrup will keep 2–3 weeks.

Place an old-fashioned glass or rocks glass on your work surface. Add the black walnut syrup (1/2 oz) and the dashes of Angostura and orange bitters into the glass.

Add the Larceny Bourbon (2 oz) into the glass.

Add one large ice cube to the glass. Stir gently with a bar spoon for 20–30 seconds until the drink is well chilled and slightly diluted (about 10–15 full turns).

Express the oils of a twist of orange peel over the drink (optional): hold a thin strip of orange peel over the glass and give it a quick squeeze to release the oils, then rub the peel lightly on the rim and drop it in or discard, per preference.

Garnish with a Bing cherry placed on a cocktail pick and rested on the rim or dropped into the drink.

Serve immediately.