Created by Pamela Wiznitzer, formerly creative director at Seamstress in New York City, this cocktail can be served with a side of candied nuts. “Lace your drink with pecan syrup and spices from the bitters to evoke the flavors of pecan pie,” Wiznitzer says.
INGREDIENTS
- 2 oz. rye whiskey
- 1 barspoon walnut liqueur
- 1 barspoon pecan syrup (recipe below)
- 2 dashes Angostura bitters
- 1 dash pimento bitters
- Candied pecans
DIRECTIONS
Combine all ingredients in a mixing glass with ice and stir to chill. Strain into an Old-Fashioned glass over a large ice cube. Serve with candied pecans on the side.
How to Make Pecan Syrup
- 2 cups water
- 1 cup lightly crushed pecans
- 1½ cups brown sugar
In a pot, boil pecans in water for 10 minutes. Reduce heat and allow to sit for another 10 minutes on low heat. Add brown sugar and let it dissolve. Remove from heat and allow to cool for 20 minutes. Fine strain with cheesecloth or a tea strainer. Transfer syrup to a glass container with a lid. Will keep refrigerated for two to three weeks.
