Maple-Pecan Old Fashioned
Presented by Red Wolf Bar & Grille
- 2 oz. house-infused maple-pecan bourbon*
- 2 dashes orange bitters
- 1 house-made brandied cherry**
- 1 orange twist for garnish
- Cinnamon-brown sugar for rimming glass
*Pour a 1.75 liter bottle of Jim Beam Bourbon (or other favorite brand) into an infusion jar containing 2 cups of toasted and cooled pecans. Gently stir in 1 cup of maple syrup. Set jar in a cool place out of direct sunlight and steep for 3 days before using. Strain as desired: The pecans continue imparting flavor unless removed. Cut quantities in half for a smaller yield.
**Drain the syrup from a jar of maraschino cherries and add brandy to cover cherries. Tuck several whole cloves and a stick of cinnamon into the jar, cover, and steep in a cool place for about a week before enjoying. May be kept in the fridge.
Rim a snifter or old-fashioned glass with cinnamon-spiced brown sugar. Add ice and pour in the infused bourbon, top with orange bitters and give the mixture one good stir. Drop a brandied cherry into the glass, top with an orange twist and serve.
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As seen in the Winter/Spring 2019 Issue
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