Modern: Sooner Sipper

Name: Modern: Sooner Sipper
Cuisine: American
Ingredients: Mesquite wood chip (for smoke); 2 ounces pecan-washed bourbon (see Note); 1 ounce fresh peach juice or peach puree, preferably from Porter peaches; 1 ounce fresh peach juice or peach puree, preferably from Porter peaches; ½ ounce fresh lemon juice; ½ ounce sorghum syrup or molasses; ½ ounce sorghum syrup or molasses; 2 dashes black walnut or pecan bitters; 2 dashes black walnut or pecan bitters; 1 peach slice, torched with a flame, for garnish

Preparation info

Makes
1
Drink

Difficulty
Easy

Appears in

Spirits of '76

By Kim Laidlaw

Published 2026

About

This cocktail highlights Oklahoma’s agricultural heritage. Pecan-washed bourbon salutes to the state’s top pecan production, while sorghum syrup and black walnut bitters evoke traditional crops and wild flavors. Porter peaches from northeastern Oklahoma add sweet richness, rounded out with a hint of mesquite smoke.

Ingredients

Mesquite wood chip (for smoke)
2 ounces pecan-washed bourbon (see Note)
1 ounce

Americas
United States
Oklahoma
Drinks
Vegan

Method

Place a mesquite wood chip on a heatproof surface. Using a match, light it on fire, blow it out, and invert a rocks glass over the smoldering wood chip to capture the smoke. Let it sit while you mix the cocktail.

In a cocktail shaker filled with ice, combine the pecan-washed bourbon, peach juice, lemon juice, sorghum syrup, and bitters. Cover and shake vigorously until chilled. Add a la