Brown Butter Pecan Old Fashioned

Brown Butter Pecan Old Fashioned

A Toasty, Rich Holiday Sipper That Doubles as a Homemade Gift

This cocktail was originally developed for our restaurant fall menu years ago, but it’s since become a year-round favorite—especially around the holidays. With nutty brown butter–infused bourbon, a splash of amaro, and a touch of brown sugar simple syrup, it’s cozy, rich, and just the right amount of indulgent. Make a big batch of the butter pecan bourbon and give it as a gift for your Old Fashioned–loving friends… or keep it all to yourself. We won’t judge. This is also incredibly easy to premix a big batch and set out with some big ice cubes for your guests to enjoy without having to play bartender all night.

Cocktail: Brown Butter Pecan Old Fashioned

2 oz | 60ml | butter pecan–washed bourbon (see recipe below)
¼ oz | 7ml | Amaro Montenegro
¼ oz | 7ml | brown sugar simple syrup (see recipe below)

Instructions
Add all ingredients to a mixing glass filled with ice. Stir until chilled and well-diluted, about 20–30 seconds.

Strain into a rocks glass over one large cube. Garnish with an orange twist or toasted pecan if desired.

Butter Pecan–Washed Bourbon (Makes ~1.5 liters infused bourbon)

4 tablespoons | 57g | unsalted butter
3 cups | 360g | pecans
2 750 mL bottles | 1.5L (total) | high-proof bourbon (Evan Williams Bottled-in-Bond or similar)

Instructions
Melt the butter in a skillet over medium heat. Add pecans and toast in the butter until the butter browns and the nuts are fragrant (about 5–7 minutes).

Remove from heat and transfer the buttered pecans (and all of the browned butter) into a large glass container.

Pour in both bottles of bourbon. Let the mixture steep at room temperature for 3–7 days, depending on how strong you want the pecan flavor.

Once infused, strain through a cheesecloth-lined strainer into clean bottles. Store sealed at room temperature or in the fridge for longer shelf life.

Brown Sugar Simple Syrup (Makes ~2½ cups syrup)

2 cups | 400g | light brown sugar
2 cups | 480g | hot water
1 teaspoon | 5g | vanilla extract
1 heaping tablespoon | 20g | salt

Instructions
In a heatproof container, pour hot water over the brown sugar. Add the vanilla and salt, then stir until the sugar is completely dissolved.

Cool and store in a sealed container in the fridge for up to 1 month.