Pecan Old Fashion
Add the pecans to the whiskey a week or two before making the drink.
METHOD:
Pecan-infused whiskey:
Preheat oven to 350° F.
Spread the pecans on a baking sheet. Place them in the oven and toast for 10-15 minutes or until browned and fragrant. Remove them from the oven and let them cool completely. Once cool, transfer them to a large mason jar and pour the whiskey on top. Let the whiskey infuse for 3-4 days. When done, remove the pecans from the whiskey and throw them out. If the pecans stay in the whiskey longer, they risk drying out the whiskey.
Old Fashion:
Add the water and sugar to a mixing glass along with the bitters and stir until the sugar has mostly dissolved. Fill the glass with ice and add the whiskey. Stir until well chilled. Strain into a rocks glass over one large ice cube. Garnish with an orange twist.
Pecan-infused whiskey:
Preheat oven to 350° F.
Spread the pecans on a baking sheet. Place them in the oven and toast for 10-15 minutes or until browned and fragrant. Remove them from the oven and let them cool completely. Once cool, transfer them to a large mason jar and pour the whiskey on top. Let the whiskey infuse for 3-4 days. When done, remove the pecans from the whiskey and throw them out. If the pecans stay in the whiskey longer, they risk drying out the whiskey.
Old Fashion:
Add the water and sugar to a mixing glass along with the bitters and stir until the sugar has mostly dissolved. Fill the glass with ice and add the whiskey. Stir until well chilled. Strain into a rocks glass over one large ice cube. Garnish with an orange twist.