Toasted Pecan Old Fashioned

Ingredients

For the Pecan Brown Sugar Syrup:

• 1 cup water

• 1 cup dark brown sugar (light works too)

• 1 cup pecans (halved or roughly chopped, toasted if possible)

• 1 tsp vanilla extract (optional)

• Pinch of cinnamon or nutmeg (optional)

For the Cocktail (1 serving):

• 2 oz bourbon (rye works too, but bourbon pairs beautifully)

• ½ oz pecan brown sugar syrup (from above)

• 2–3 dashes Angostura bitters

• Slice peach , for garnish

• Optional: toasted pecan, for garnish

Instructions

Step 1: Make the Pecan Brown Sugar Syrup

1. Toast pecans in a dry skillet for 3–5 minutes until fragrant (optional, but deepens the flavor).

2. In a saucepan, combine water and brown sugar. Heat on medium, stirring until the sugar dissolves.

3. Add pecans. Reduce to low and simmer for 10–15 minutes.

4. Remove from heat, strain through a fine mesh sieve, and discard pecans (or save them as candied pecans).

5. Stir in vanilla and optional spices. Let cool, then store in a jar in the fridge (lasts up to 2 weeks).

Step 2: Build the Cocktail

1. In a mixing glass, combine bitters, ½ oz of pecan brown sugar syrup, and 2 oz bourbon.

2. Add ice and stir until chilled (20–30 seconds).

3. Strain into a rocks glass over a large ice cube.

4. Express an orange peel over the top, rub it along the rim, and drop it in.

5. Garnish with a Luxardo cherry or toasted pecan, if desired.