The first time I had a drink with pecan orgeat was the first time I fell in love with a cocktail. It was at Emmer and Rye, a farm to table restaurant here in Austin. I ordered an Ultimate Trinidad Sour, a riff on the Trinidad Sour but with pecan orgeat instead of the almond variety. The caramel notes of the rye whiskey blended so well with the grittiness of the pecan and the Angostura Bitters, it was a match made in heaven. Here is a recipe on how to make pecan orgeat at home, and also check out the Southern Pie cocktail (a blueberry and pecan cocktail with a split base between gin and applejack).
- 1 cup chopped pecans
- 2 cups water
In a blender, combine the pecans and the water. Blend on high for 2 full minutes. Line a medium sized strainer with cheesecloth, and place on top of a bowl that is deep enough that there’s space between the bottom of the strainer and the bottom of the bowl. Pour the pecan mixture into the cheesecloth lined strainer, and let sit until the liquid stops dripping. Measure out however much pecan milk you made by volume, and combine it with the same amount of sugar into a small bowl (ex. if you got 1 cup of pecan milk, combine it with 1 cup of sugar). Heat on medium just until the sugar melts. Transfer to a sealable container and refrigerate. Will last two weeks.