Autumn Sweater
Photo by Cameron Reynolds

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1 cocktail

  • 2 ounces pecan-infused bourbon (recipe follows)
  • ½ ounce lemon juice
  • ½ ounce maple syrup
  • ¼ ounce allspice dram
  • ½ ounce pecan orgeat (recipe follows)
  • 2 dashes black walnut bitters
  • Orange peel
  • Pecan-Infused Bourbon
  • 1 cup pecans
  • 1 liter bourbon (any decent quality; not top shelf)
  • Pecan Orgeat
  • Pecans from pecan-infused bourbon recipe
  • 1 cup water
  • 1 cup raw sugar
  • ½ ounce cognac or brandy
  • ½ ounce amaretto


  1. Combine all ingredients in cocktail shaker filled with ice. Shake for 10 seconds.
  2. Strain over ice filled rocks glass.
  3. Garnish with an orange peel.


Pecan-Infused Bourbon

  1. Preheat oven to 375 degress.
  2. Roast pecans in oven until mahogany colored.
  3. Place roasted pecans in food-grade, lidded or glass container.
  4. Pour entire bottle of bourbon over pecans. Cover and let sit at room temperature for one week.


Pecan Orgeat

  1. After one week, strain pecans from bourbon. In a blender, combine pecans and water and blend at high speed for 2 minutes.
  2. Strain and press mixture through a fine mesh sieve. Discard solids.
  3. Combine pecan liquid with raw sugar and cook over medium heat until sugar is completely dissolved.
  4. Add Cognac and Amaretto to combine.
  5. Store in refrigerator.



  • From Kirk Ingram, Head Mixologist at American Grocery in Greenville, South Carolina

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