SAVANNAH, GA—Clad in a sort of outfit that resembles the red-striped container that popcorn is often served in, a confectioner behind a glass display lectures me on the technical challenges of making the perfect praline. If the cooker is too hot, the sugar recrystallizes and the caramelization process needs to start all over again. If the sugar is too cold, it won’t caramelize to begin with. The secret, he tells me, is butter. He breaks off a chunk of a hot, brown, lumpy praline and hands it to me, an ambassador of the flavor of Savannah.
The praline is a southern staple thanks to the candy’s reliance on the pecan. The pecan, of course, is the quintessential nut of American home baking. Pralines are like cookies without flour. They are made with brown sugar, cream, and butter.
A bite into a praline is soft and creamy, sweet and buttery. The pecan, already soft, is a nice lumpy addition. While any visitor to Savannah can snag a warm bite of a fresh praline, it may come as a surprise that the drinks of the city have taken the dessert into account too.
For starters, there are several whiskeys on the market that infuse praline flavoring into their brown liquor. Birddog, the distiller out of Bowling Green, Kentucky, offers a 40% abv praline infused whiskey. Many bars and bottle shops around Savannah carry the bottle. Select Club also does a pecan praline Canadian whiskey and a cream liqueur based on whiskey and flavored with praline.
Some Savannah bars make cocktails with these ready-made praline spirits, like Zunzi’s which cracks out the confectionary cocktail category for the winter. Others, though, take the praline into their own hands. During the pandemic, the Alida Hotel along the Savannah River started serving a Praline Old Fashioned. Forsaking the grain spirit backbone of the traditional Old Fashioned, they swapped whiskey for rum, but this choice keeps the brown sugar in the praline picture. The rum was infused with pecans, and the resulting cocktail both sweet and nutty.
Praline is a suitable match for the dark complexities of whiskey, and it can add a smooth edge to rums and other sweet cocktails, but Savannah stands behind the praline flavor in non-alcoholic ways as well.
Both Tusk Coffee Company and Savannah Coffee Roasters have praline roasted coffee in their repertoire. Savannah Coffee Roasters has an extensive offering of flavored coffees. One of these, which they call Savannah Seduction, is flavored with praline.
Roastmaster Nigel Gardner explains the praline flavoring process, “We flavor a Brazil bean that is medium roasted and we have a flavor made by Northwest Flavoring Company. We tumble the beans with the flavoring.” After adding the flavor, the coffee shop will use a specific grinder to prepare flavored varieties, but generally, the amount of extract being used is very small and won’t harm equipment except for use on a commercial scale.
Savannah Coffee Roasters sees flavors like Savannah Seduction as a way to get new coffee drinkers on board. “Typically people who are buying a flavored coffee are less interested in buying a coffee,” says Gardner, “it’s the vehicle to go with the flavor.” Once they taste the praline (or the other popular nut flavors,) they might be more interested in trying the plain coffee. The roaster does about 50% of their business in flavors.
And this is a healthy way to have praline! Instead of using sweetened praline syrup in an already brewed cup of coffee, the addition of the flavor during the roasting process means that there are no added sugars–just nutty, buttery flavor.
Lastly, Savannah Flavoring Company (actually based in Charleston) produces a praline syrup for flavoring drinks. This is a sweet addition to be used in coffees, cocktails, and anything else you might want to add praline to.
The company gives recipes for Praline Toddy (syrup, sugar, egg, butter, praline flavor, rum,) Praline Cafe Royale (coffee, praline flavor, ice cream, brandy,) Southern Cappuccino (cream, praline flavor, coffee, bourbon, whipped cream,) and Delta Queen (praline flavor, brandy, cream, ice.)
One of these beverages is even called “Savannah Sleep.” It is the elegant and simple mix of praline syrup and milk. As the fountains of Savannah’s many parks trickle beneath curtains of twilit Spanish moss in the humid evening, a little bit of praline in milk sounds like a soft Southern way to put yourself to bed.
In Mexico, alcohol made from fermented agave sap is well over a thousand years old. Called pulque, this drink can also be flavored with fruits, vegetables, herbs, or seeds. If the drink is ancient, how long have people been flavoring it? The history is complicated, but the flavored drink is enjoying a renaissance today.
Vodka is not always made from potatoes. Europeans in Germany, Poland, and Russia began to ferment the tubers and distill them into vodka during the 19th century. Potatoes, however, originally come from South America where indigenous peoples have long made alcoholic chicha from a variety of plants including tubers. Did they distill potatoes? Some evidence suggests they were the first to make a rudimentary potato spirit.
A small town outside of the city of Colima has been dubbed a Pueblo Mágico by the Mexican Secretariat of Tourism. Part of the town’s magic stems from the culinary delights that it is known for, including alcoholic punch. Around town, over 30 shops sell homemade liqueurs flavored with fruits and nuts with bases of tequila, mezcal, whiskey, and rum. But how did this small town converge on one craft?
Drinks come in all shapes and sizes, at least when you pour them into different cups. Pulque is no exception. The Mexican booze has evolved through many centuries of drinking culture. In the earliest eras, pulque was consumed out of natural materials like gourds or leaves. Under the Aztecs, clay vessel were used in ritual contexts. Modern Mexico used an abundance of different glass vessels, all of varying shape, size, and style.
Subscribe to our Monthly TAB Newsletter to stay curious about drinking culture.
One more thing! Check your inbox (Promotional & Junk) for a message from us. Click the link in the email to confirm subscription!