Original Recipe No. 70 —

Dorothy Dandridge

  • 1 1/2 oz pecan bourbon
  • 1/2 oz amaro
  • 1/2 Lillet Blanc
  • 1/2 oz house made apple cider
  • 1/4 oz honey simple syrup
  • Garnish with an apple slice

Add all ingredients except the apple garnish and shake with ice. Strain into a chilled cocktail glass. Garnish with an apple slice. I also serve this drink with a side of the candied pecans. The pecans come from the bourbon infusion.

Recipe invented by Josh Sullivan

Pecan Infused Bourbon

  • 750 ml of bourbon
  • 2 cups of pecans

Here’s the preparation for the pecans. First soak your pecans in water for 30 minutes, then strain. Place pecans on a baking sheet and preheat the oven for 300 degrees. Sprinkle with salt, pepper, and cayenne pepper on the pecans for flavor. Bake for 20 minutes. Allow to cool and place in a sterilized mason jar. Top pecans with bourbon and infuse for 4–5 days. Strain with a coffee filter or Brita filter to remove any sediment. I’m cur­rently looking into agar clarification to help remove sediment and improve the over all appearance.

You may also notice in the cocktail photograph above that the bourbon soaked pecans make one hell of a snack to serve with your cocktails. I like to roast them, but be very careful as they are alcohol soaked.

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