• 1 cup pecan halves (Cane River Elliott or Mammoth)
  • 2 vanilla beans
  • 1 750 ml bottle of bourbon
  • 1 Quart-sized mason jar
  • 2 ounce simple syrup (store bought is fine)
  • 3 dash Angostura bitters
  •  Fresh orange peel, for garnish
  •  Ice


This recipe has two parts. First, we start by creating an infused, hugely flavorful bourbon, which is followed by my favorite paired cocktail. When you've got the flavor of toasted pecans and sweet vanilla combined with the smoky, caramel notes of bourbon, you really can't go wrong.

Make this infused bourbon at the end of summer each year, and then give it a month to really infuse. By the time fall rolls in and the temperatures start to drop, you've got an amazing contribution to happy hour that will warm you up from head to toe.

Making the Pecan Pie Bourbon:

  1. Put the pecan halves in a large, dry skillet over medium heat and toast on both sides until light golden brown and fragrant. This takes about 2 to 3 minutes total, stirring halfway through.

  2. The pecans typically won't fit inside most bourbon bottles, so I like to add them to a quart-sized lidded mason jar. Add the vanilla beans and the bourbon. Secure the lid, and set the jar in a cool, dry place to infuse. The pecan pie bourbon can be used in as little as one week, but it tastes better the longer it sits.

Making the Pecan Pie Old Fashioned:

  1. Run the orange peel around the rim of a highball glass (optional).

  2. Add the simple syrup and the bitters to the glass, and stir to mix. Add a generous handful of ice and then pour 2-3oz. of pecan pie bourbon over the ice.

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