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.


Do you think your homemade whiskey cocktail can rival the pros? We’re giving you the chance to have your recipe highlighted at the Bourbon Brawl finals competition in Austin! The prize package also includes tickets to semi-finals and finals competition, lodging accommodations for the finals, and other Texas Monthly goodies. Click to enter. Happy mixing!