About
This is one of my original creations, made with the same butter-pecan-washed bourbon I used in the Butter Pecan Old Fashioned I shared previously. Here, the toasted pecan and buttery notes move naturally into an Espresso Martini, with maple and demerara adding warmth. It is a richer take on the classic, but a higher proof bourbon keeps it balanced and not overly sweet.Cheers y’all!
Ingredients
- 2 oz · 60 mlbutter-pecan-washed bourbon
- ½ oz · 15 mlcoffee liqueur
- 1 oz · 30 mlespresso
- 1 tsp · 5 mldemerara syrup
- 1 tsp · 5 mlmaple syrup
Method
- 1
Add all ingredients to a shaker tin.
- 2
Add ice and shake until chilled.
- 3
Strain into a chilled coupe or Nick and Nora.
- 4
Garnish with a candied pecan.
BUTTER-PECAN WASHED BOURBON
- 1 cup unsalted pecans
- 1 stick / 8 Tbsp. salted butter
- 750 ml bourbon (or spirit of choice)
- 1
Roast pecans at 375°F for 10 min.
- 2
Brown butter on low heat.
- 3
Combine pecans + butter and cool completely.
- 4
Add to spirit and refrigerate 24 hrs.
- 5
Freeze to separate remaining fats.
- 6
Fine strain through coffee filter.
- 7
Candy the butter-soaked pecans for a snack and garnish.
anatomyofadrink.com/cocktails/butter-pecan-espresso-martini