Infusing spirits always makes me kinda nervous because I’m never 100% sure it’s going to work out. If it turns out bad or just not up to my personal standards, I feel like I wasted a bottle.
Thankfully this roasted pecan infused bourbon worked out really well! I only infused half a bottle of Bulleit Bourbon (ya know, playing it safe) but now I wish I had done the whole thing. It’s like a cocktail in itself so I’ve mainly just been sipping it, but naturally I had to try making something with it!
1 3/4 oz Roasted Pecan Infused Bourbon
3/4 oz Laird’s Bonded Apple Brandy
1/4 oz Bénédictine
1/4 oz Falernum
1 dash aromatic bitters
1 dash absinthe
Combine ingredients & stir with ice. Strain into a coupe glass & garnish with a smoldering cinnamon stick.
Roasted Pecan Infused Bourbon
Soak 1 cup pecans in cold water for 20 minutes. Drain them well & spread out on a cookie sheet. Season with salt/pepper/cayenne & bake for 20 minutes on 300. Keep an eye on them & stir once or twice in there. Don’t burn them!
Let them cool completely then add to a container with 375ml of Bourbon. Store in a cool, dark place at room temperate for 5ish days, stirring once everyday. Then strain out the solids when it tastes ready!