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Basil & Salt’s Pecan Pie Old Fashioned

August 2017 by Michael Pendley

You would be hard pressed to find a more traditional Southern classic dessert than the pecan pie. Around here, we like to add a splash of bourbon to our recipe for extra flavor. So why not combine a classic dessert with a classic cocktail? Meet the Pecan Pie Old Fashioned, a perfect late summer evening sipping cocktail.

The drink starts with toasted pecans. Simply drop about a half cup of raw pecans into a non-stick pan. Swirl them around until you can smell a rich, toasted aroma. Move the pan from the heat and allow the pecans to cool.

Pour 2 cups of your favorite bourbon into a jar with a tight-fitting lid. In keeping with the pie theme, go with a sweeter whiskey over one with a stronger rye flavor. For this batch, we chose Eagle Rare from Buffalo Trace.

Add the toasted pecans to the bourbon and cover tightly with the lid. Place the jar in a cool, dark spot for at least 48 hours to allow the bourbon to soak up the toasted pecan flavor.

In place of the traditional sugar, this recipe uses a teaspoon of sweet sorghum syrup. Made from boiled down juice of the sorghum cane plant, sorghum is a staple in southern cooking. Prized for its grassy earthiness, it adds a richness and depth to the drink that you just don’t get with sugar. I prefer family owned Uncle Josh’s Sorghum from western KY.

Every good Old Fashioned needs bitters. We used coffee pecan bitters from BD Bittering Company in Louisville, KY, but any pecan bitters will work. A slice of orange adds a bit of citrus freshness to the drink, garnish with a bourbon soaked pecan and a cherry to finish the drink.

Basil & Salt's Pecan Pie Old Fashioned

  • Difficulty: moderate
  • Print

IMG_0666 (2).jpg eidt1Ingredients

  • 2 ounces pecan infused bourbon
  • 1 teaspoon sweet sorghum molasses
  • 5-6 dashes of pecan bitters
  • 1 orange slice
  • 1 bourbon soaked pecan
  • 1 bourbon soaked cherry
  • A splash of water

Drinkware Rocks glass

Preparation

Add sorghum and bitters to the glass. Pour in the bourbon and a splash of water. Stir well to dissolve sorghum into the whiskey. Add one large ice cube. Garnish with a bourbon soaked pecan, an orange slice, and a cherry.


BSProfile2Michael Pendley lives in the heart of central Kentucky’s bourbon country. When he isn’t poking around local distilleries, he can usually be found searching for dusty bottles of old whiskey that might be hidden in the back rooms of liquor stores. He, along with his wife and three children, are very active in the outdoors. Michael also writes the twice-weekly wild game cooking blog Timber2Table at Realtree.com



 

About Basil & Salt Magazine (781 Articles)
Basil & Salt Magazine is filled with recipes, cocktails, wine, beer and travel recommendations, focusing on the enjoyment of the gourmet lifestyle. Our first issue will print and be distributed in September of this year. ~Please join us and poke the 'subscribe' button on the menu to receive exclusive content found only on our printed pages.

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