I missed this months mixology monday but I made a maple pecan old fashioned. I had infused pecans in bourbon after seeing a post about it awhile ago on the Post Prohibition Blog. This was the best thing I've made with it so far.
North & South Cocktail
2oz pecan infused bourbon
1/2oz maple syrup (2:1)
Angostura bitters
Maple bitters
Whiskey infused pecans for garnish
Lemon peel for garnish
1/2oz maple syrup (2:1)
Angostura bitters
Maple bitters
Whiskey infused pecans for garnish
Lemon peel for garnish
Stir with ice. Strain into an old fashioned glass with a big rock. Wipe the peel around the rim and toss it in.
I love this. Neither flavor overpowers the drink. It is still very spirit forward even with the maple. I even bump up the maple flavor a bit with maple bitters (but only because I happen to have them, they are not as crucial as angostura) The pecan garnish is also incidental. I still had some left in the fridge so I used them to add more pecan aroma. They were still soft from being full of booze, so they skewered easily. The lemon peel brightens the heavy whiskey and sweet maple flavors and should definitely be used.
