During the “hometown” round of the 2019 Bourbon Takeover of Texas, bartenders all across the state competed to create a cocktail inspired by the flavors of home. The following four concoctions creatively incorporated pecans–the Official Nut of Texas–in such diverging and delicious ways that we knew we had to share them this fall.
Sabine by Amanda Bianchi
Supper at Hotel Emma
Dessert, coffee, and a nightcap all in one.
- 2 oz Garrison Brothers Small Batch
- ¾ oz Merit Coffee syrup
- 6 dashes El Guapo Chicory Pecan Bitters
- 3 dashes Fee Brothers Peach Bitters
- Garnish: molasses and pecan dust
The Service:
Stir all ingredients in a mixing glass to partial dilution. “Paint” thick line of molasses on inside of rocks glass. Roll rim of stripe in pecan dust. Pour ingredients over a large format ice cube.
Maverick County by James Goodman
Video credit: Side B Productions
Using a device called a smoking gun that allows you to infuse smoke into a decanter of bourbon, this showstopper is just as fun to make as it is to drink.
- 1 1/2 oz mesquite-smoked Garrison Brothers Balmorhea (smoked with a smoking gun using mesquite wood chips in a separate glass bottle)
- 1/2 oz Disaronno Amaretto
- 1 muddled sugar cube
- 2 dashes of smoked pecan bitters
- 2 hard dashes of angostura bitters
The Service:
Add sugar cube and bitters to a glass and muddle. Add all ingredients to a mixing glass and stir. Serve in an old fashioned glass that has been mesquite-smoked to create a bouquet. Garnish with a skewered pecan. Served only with a large format ice cube.
Roasted Pecan Meltdown by Elizabeth Burgard
Video credit: Side B Productions
With brown sugar, molasses, praline syrup, Blue Bell, and a candied pecan rim, this is probably the closest you’ll ever get to pecan pie in a cup.
- 1 ¾ oz Garrison Brothers Small Batch
- ½ bar spoon of brown sugar
- 2 oz Avoca Coffee
- 2 dashes of Black Walnut bitters
- Splash of molasses
- ¼ oz Amaretto
- ½ oz praline syrup
- ½ scoop of Blue Bell ice cream
The Service:
Add all ingredients to a shaking tin and shake vigorously. Strain into a coupe glass. Garnish with a candied pecan rim.
Texas Traditions by Robbie Olivarez
Video credit: Side B Productions
Incorporating wood from a pecan tree during the glass-smoking process adds depth to this floral libation, drawing out the nutty and smoky notes of Garrison Brothers Small Batch that are often masked in sweeter cocktails.
- 2 oz Garrison Brothers Vintage
- 1 oz homemade hibiscus tea syrup made with yellow rose water
- 2 dashes of Peychaud’s Bitters
The Service:
Add all ingredients to a mixing glass and stir. Serve in a pecan wood-smoked coupe glass and garnish with a Luxardo cherry and a candied yellow rose petal.
Comments