Pecan Old Fashioned, Perfected
Before I write about this new Classic with a Melanin Twist, allow me to shout out JMichele for three tasty weeks of bourbon adventures in Vegas. Let’s get this pandemic under control and I am so there and let me tell you – the bourbon sangria! I tried it. I love it.
Ok back to my latest lab creation. Pecan Old Fashioned, Perfected. Yup, you read that correctly. Cause really this one took me a couple of tries; but it is worth it. I was eating ice cream and thought about butter almond, which is a favorite and I can no longer find. So I sometimes settle for butter pecan. As I’m enjoying my cone, inspiration hits and I’m like, ‘I wonder how to turn this into a cocktail?’
I’m going to fast forward because really my trial and error was not pretty. My first attempt with the butter pecan syrup tasted good, but the syrup had globs of butter floating in it. And that was after I strained it several times. It looked terrible but tasted good. Still, that wasn’t going to work. I had to step away from the idea because it was frustrating me.
When I came back to it; I decided to omit the butter in the syrup and see how it tasted in my Old Fashioned. Tasty!! Oh yeah I was on to something here. The toasted pecans added a nutty earthiness. I used demerara sugar for the syrup, so it was extra sweet. I tried it with a lower proof bourbon and a bigger one. This syrup can take a higher proof and tone it a bit. It is delicious. Try it.
Once I got the pecan syrup right, I was still trying to figure out how to make the butter pecan Old Fashioned. The solution literally came to me in my sleep. I’m telling you; this was gnawing on me.
This is the fussy part, as my sister likes to say. As you’re making the syrup, add 2 tablespoons of butter. If you’re up for it, add 3! I used salted butter which was interesting -in a good way. Sweet, earthy and salty. Oh, I’m in love. Let it cool and place the syrup in a shallow dish with a cover. Place in the freezer for about 20 minutes. The butter will firm up and you can scrape it off. This is like a fat wash. Next let the syrup come to room temperature. Voila, you now have an awesome base for your cocktail. You’re welcome 😊.
But wait… there’s more. The butter you scraped off, save it and use it on toast, pancakes, whatever. The young prince loved it and he isn’t a huge pecan fan.
Cheers,
~Kimberly Elise
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