Wash 2 cups acorn nuts to remove any dirt. Crack acorn shells (a hammer will help here), place meat in a nonreactive bowl and discard shells. The next important step is to remove the bitter tannins from the acorn meat. In the bowl, cover the acorn meat with 2 inches water. When the liquid has turned color, rinse and cover again with fresh water. This can take a few days until the last change in water stays clear. Once the tannins are removed, spread the acorn meat out on a sheet pan to dry thoroughly overnight (a sunny location is good for this step). 

 

Once dry, roughly grind acorn meat in a food processor. Preheat the oven to 350°F. Toast the ground nuts on a lined sheet pan until golden brown (time will vary so check the oven every 5–10 minutes until done). Let cool. Place acorn meat in a large clean glass jar and cover with 1 bottle Amontillado sherry and infuse for 2 weeks. Then, fine strain through cheesecloth into a clean glass jar and store up to 1 year.

 

White Oak Manhattan

Combine liquid ingredients in a glass bottle and freeze for at least 1 hour. (Best if used within 1 year.) To serve, pour 4 ounces into a chilled coupe glass, express orange peel over the top and discard peel. Garnish with 3 brandied autumn olives. Makes 1 cocktail with enough remaining for 5 more.