The perfect, cozy cocktail to have at the ready for anytime from October through January: the Pecan Pie Old Fashioned. If you’ve flipped through or followed this blog long enough, you’ll see I have a number of spins on that classic drink. A simple one, an Old Fashioned is pretty minimalist on the ingredients list and comes together without much work. Unlike a few of my others that require some unique herbs or steeping of simple syrups, this one can be shelf-ready at any time. This one uses Rivulet Pecan liqueur and has the perfect sweetness without being overpowering or cloying, while still letting the bourbon have the spotlight. A perfect hostess gift as well, come bearing the key ingredients in a sweet basket and you’re set. This recipe came about from the recommendation of a fellow swim parent who gave me the nod to Rivulet.

Ingredients

Makes 1 serving, multiply 1:1 for more

• 1.5 oz your favorite bourbon, though not a rye
• .75 – 1oz Rivulet Pecan liqueur (your preference, more = sweeter)
• 3 – 4 strong dashes Fee Brothers Toasted Almond Bitters. If you can find Toasted Pecan bitters, go for those but I’ve noticed they can be hard to come by. Or you can make your own.
• Ice and glass for stirring, stirring stick, rocks glass and large cube or several large cubes of ice
• Optional: cinnamon stick and a skewer of candied pecans
• Level-up ⭐️ additional: lighter for lighting the cinnamon stick, letting it smoke into the rocks glass and then stirring your drink with smoky cinnamon goodness

Directions:

Fill stirring glass with ice, add bitters, pecan liqueur, and bourbon. Stir SLOWLY 50 times in a clockwise direction. Yup, this is key. I learned this trick from the father of a dear friend and I’ve used it for both Old Fashioneds and Manhattans- it works perfectly. It yields the best dilution ratio.

Optional, add an additional two dashes bitters to rocks glass and roll to coat. Place your large cube and strain your drink over top. Garnish with a cinnamon stick and a skewer of candied pecans.

For the candied pecans:

Prep: Line a small pan with parchment paper or other nonstick baking sheet, like a Silicone mat. Carefully skewer 4 pecans on a long toothpick or bamboo skewer, set aside. Make as many skewers as you need but this recipe will candy 6-8.

For the hard caramel: In a heavy bottom saucepan, place 4 tablespoons of white sugar. Pour over 1 tablespoon of water and Do Not Stir. Turn heat to medium-high and keep an eye on the mixture. It will take around 5 minutes or so, but the sugar will melt and then begin to turn a light golden brown. Carefully swirl the mixture by lifting the pot and swirling – not stirring with a utensil – to ensure even heating and bring the caramel to a medium golden brown. As soon as it’s there, immediately remove from the heat, and tilting the pan to pool the caramel, dip each skewer of pecans into the liquid. Coat all of the pecans quickly but evenly, laying on the parchment paper to cool and harden. (Be very careful, this hot sugar syrup will stick to your skin and cause a severe burn.) The sugar will harden within a minute or two.

You’re ready to garnish your drinks now.

Enjoy.