Can't wait to try it! Can you tell us the name of the well-stocked liquor store near you? I'm stuck with whatever Virginia ABC has in stock, and I'm trying to find more variety by venturing into DC.
They have it at Schneider’s by the train station too—convenient stop if you’re picking people up there. Anyway I have all this stuff🤩 So excited! Gonna make one right now! My pecan bitters is El Guapo with chicory mixed in. I feel like this would be a good use for brown butter-washed bourbon—I might try that too later in the week. Happy Thanksgiving!
I too felt limited by ABC's paltry selection of booze, but recently realized that you can order liquor from out of state online and have it delivered to your door in VA. In my case, I used a site called minibar and paid 25 bucks shipping for 7 bottles. There may be better deals out there, but I'd suggest checking it out if you don't feel like venturing into the city
Thanks for the tip. I haven't checked out minibar, but I had good luck with Astor Wines and Spirits. Free shipping on your first big order, but they don't deliver to VA, so I had to find a booze mule in DC. :)
Astor is great. I live in DC, so I can get stuff sent to my doorstep. Shipping for a bottle or two tends to start high but the per-bottle increase is modest, so I tend to order 6-8 bottles at a time.
If you're in the Bay Area, Bitters & Bottles in South San Francisco & Umami Mart in Oakland both carry Miracle Mile bitters. Last time I was at Bitters & Bottles to buy the Xocolatl Mole bitters previously recommended, they did have Bittermen's brand in stock, but the storekeeper also recommended Miracle Mile's Chili & Chocolate which I have been using.
One more thing, I've been trying Ms Better Bitters Miraculous Foamer as an egg white substitute, it seems to work great, but if you get a chance to try it, I'd like to hear your review.
Wow. The pecan pie flip was a smashing success at our Thanksgiving dinner - I was busy making flips for the guests right until we sat down to dinner. So busy that I didn’t get to make one for myself.
Much later, when all the guests were gone I finally made one for myself. It was really good… however inspiration struck and I subsequently added 5 drops of Fee Brothers Aztec Chocolate bitters. This took the drink from “really good” to “awesome!” (My opinion of course.)
I just got to the “remove any remaining solids” step in the pecan pie syrup prep, and man oh man was that some tasty residue. I wish I had had a freshly baked brownie to have drizzled it atop. MUSEUM DOCENT: “…and the native Americans made sure not to waste a single part of the bison.” ME: •cracks knuckles with a self-satisfied smirk and nod•
Always room for another niche bitters in my collection. I got the toasted pecan bitters was to make an interesting old fashioned variant with cacao-infused Ramazzotti that I found in the Cocktail Codex.
The pecan pie syrup is, basically, orgeat! Nuts, sugar, water (and an aromatic), blended and strained.
This works with most any nut. And if you keep the brix close to 50, you can use them in recipe templates that call for simple syrup on a 1:1 basis. (Or rich simple, if, like this recipe, it's around 67 brix.)
Yes. Exactly. I typically work with 66-67 brix syrups (2:1). This is sliiiiightly off, because of the nuts. But you can treat it like a nutty 2:1 syrup.
The nut oils and solids in the syrup will make the drink a little cloudy. If you use rough-chopped pecans, and steep them in the syrup while hot (without blending), then strain, you might get a more clear syrup that would make the old fashioned look nicer.
Yes, exactly right, although straining out the pecans before blending will leave you with a syrup that is less thick and nut-fatty, for lack of a better term. This particular syrup was designed to be heavy to give a bit of thickness to a flip.
Thanks! I tried it last night and liked it a lot! (I stuck with your recipe instead of straining out the pecans because I cared more about the pecan flavor than having a clear drink.)
Make the flip for dessert, not pre-dinner. Once you make one for one person, even if just yourself, you will make one for (almost) everyone.
(Invest in eggs.)
Non-cocktail people are sometimes scared of these raw egg drinks, which, fair.
But they are some of the most accessible drinks in all of cocktail-dom. If you like cake, you'll like a flip. And the "show" of dropping a whole raw egg into a shaker will entice people, especially once they see the eggy, frothy, sweet-thick result.
I've only "invented" one cocktail, but it has become a standard at my family Christmas celebrations now. I always roast a duck for Christmas, and I decided the tastes that go into my roast duck would make a good cocktail. I stuff the duck with orange quarters, garlic, and rosemary, then make an orange sauce with Grand Marnier, orange juice, and orange zest. I didn't think garlic would work in a cocktail, so if left it out. Otherwise I made a rosemary syrup with a cup of water, a half cup of sugar, and a half cup of fresh rosemary leaves pressed down. I brought everything to a boil, let it sit until it was room temperature, and filtered it. To make the cocktail, I combine a shot of bourbon, a tablespoon of Grand Marnier, a tablespoon of rosemary syrup, and a splash of club soda in an old fashioned glass. My whole family and I love it.
My syrup was too much vanilla and not enough nuts. I wonder if I didn't toast them long enough (I did not want to burn them!). I think I'll try different amounts of each tomorrow morning.
Yes I made the flip and liked it. The vanilla wasn't overpowering in the drink, but I still didn't get enough pecan. Maybe its my unsophisticated palate.
Can't wait to try it! Can you tell us the name of the well-stocked liquor store near you? I'm stuck with whatever Virginia ABC has in stock, and I'm trying to find more variety by venturing into DC.
Batch 13 on 14th street: https://batch13wines.com/
It's a bit chaotic, but it supplies a lot of my more obscure ingredients.
I also order from Sherry's in Adams Morgan sometimes. https://www.sherryswine.com/spirits/
They have it at Schneider’s by the train station too—convenient stop if you’re picking people up there. Anyway I have all this stuff🤩 So excited! Gonna make one right now! My pecan bitters is El Guapo with chicory mixed in. I feel like this would be a good use for brown butter-washed bourbon—I might try that too later in the week. Happy Thanksgiving!
My bottle of El Guapo Pecan/Chicory arrived today, so I haven't tried it yet, but I will be interested to see how it turns out.
Thanks...and Happy Thanksgiving!
I too felt limited by ABC's paltry selection of booze, but recently realized that you can order liquor from out of state online and have it delivered to your door in VA. In my case, I used a site called minibar and paid 25 bucks shipping for 7 bottles. There may be better deals out there, but I'd suggest checking it out if you don't feel like venturing into the city
Thanks for the tip. I haven't checked out minibar, but I had good luck with Astor Wines and Spirits. Free shipping on your first big order, but they don't deliver to VA, so I had to find a booze mule in DC. :)
Astor is great. I live in DC, so I can get stuff sent to my doorstep. Shipping for a bottle or two tends to start high but the per-bottle increase is modest, so I tend to order 6-8 bottles at a time.
If you're in the Bay Area, Bitters & Bottles in South San Francisco & Umami Mart in Oakland both carry Miracle Mile bitters. Last time I was at Bitters & Bottles to buy the Xocolatl Mole bitters previously recommended, they did have Bittermen's brand in stock, but the storekeeper also recommended Miracle Mile's Chili & Chocolate which I have been using.
That MM Chili and Chocolate is surprisingly great for something that sounds like a one-off weird ingredient.
One more thing, I've been trying Ms Better Bitters Miraculous Foamer as an egg white substitute, it seems to work great, but if you get a chance to try it, I'd like to hear your review.
Wow. The pecan pie flip was a smashing success at our Thanksgiving dinner - I was busy making flips for the guests right until we sat down to dinner. So busy that I didn’t get to make one for myself.
Much later, when all the guests were gone I finally made one for myself. It was really good… however inspiration struck and I subsequently added 5 drops of Fee Brothers Aztec Chocolate bitters. This took the drink from “really good” to “awesome!” (My opinion of course.)
Oooh. I was so focused on the core Pecan Pie elements I didn’t even think to augment it.
Glad it worked for you and your guests!
I just got to the “remove any remaining solids” step in the pecan pie syrup prep, and man oh man was that some tasty residue. I wish I had had a freshly baked brownie to have drizzled it atop. MUSEUM DOCENT: “…and the native Americans made sure not to waste a single part of the bison.” ME: •cracks knuckles with a self-satisfied smirk and nod•
Great timing! I just got a bottle of the toasted pecan bitters a couple weeks ago, so I'll be able to try both.
Oh, great! The Toasted Pecan Bitters are very good but also very specific. They really, really capture ... toasted pecans.
Always room for another niche bitters in my collection. I got the toasted pecan bitters was to make an interesting old fashioned variant with cacao-infused Ramazzotti that I found in the Cocktail Codex.
The pecan pie syrup is, basically, orgeat! Nuts, sugar, water (and an aromatic), blended and strained.
This works with most any nut. And if you keep the brix close to 50, you can use them in recipe templates that call for simple syrup on a 1:1 basis. (Or rich simple, if, like this recipe, it's around 67 brix.)
Yes. Exactly. I typically work with 66-67 brix syrups (2:1). This is sliiiiightly off, because of the nuts. But you can treat it like a nutty 2:1 syrup.
Does the pecan pie syrup work well in the old fashioned too?
The nut oils and solids in the syrup will make the drink a little cloudy. If you use rough-chopped pecans, and steep them in the syrup while hot (without blending), then strain, you might get a more clear syrup that would make the old fashioned look nicer.
Yes, exactly right, although straining out the pecans before blending will leave you with a syrup that is less thick and nut-fatty, for lack of a better term. This particular syrup was designed to be heavy to give a bit of thickness to a flip.
What Curious Task said. The answer is yes. I've done this. It tastes good! It's definitely cloudy, though.
Thanks! I tried it last night and liked it a lot! (I stuck with your recipe instead of straining out the pecans because I cared more about the pecan flavor than having a clear drink.)
I'm tempted to add this to my already constructed Thanksgiving Cocktail menu - but I'm likely the only one that will drink a flip.
Make the flip for dessert, not pre-dinner. Once you make one for one person, even if just yourself, you will make one for (almost) everyone.
(Invest in eggs.)
Non-cocktail people are sometimes scared of these raw egg drinks, which, fair.
But they are some of the most accessible drinks in all of cocktail-dom. If you like cake, you'll like a flip. And the "show" of dropping a whole raw egg into a shaker will entice people, especially once they see the eggy, frothy, sweet-thick result.
Also I'm just stoked you're making a menu.
I've only "invented" one cocktail, but it has become a standard at my family Christmas celebrations now. I always roast a duck for Christmas, and I decided the tastes that go into my roast duck would make a good cocktail. I stuff the duck with orange quarters, garlic, and rosemary, then make an orange sauce with Grand Marnier, orange juice, and orange zest. I didn't think garlic would work in a cocktail, so if left it out. Otherwise I made a rosemary syrup with a cup of water, a half cup of sugar, and a half cup of fresh rosemary leaves pressed down. I brought everything to a boil, let it sit until it was room temperature, and filtered it. To make the cocktail, I combine a shot of bourbon, a tablespoon of Grand Marnier, a tablespoon of rosemary syrup, and a splash of club soda in an old fashioned glass. My whole family and I love it.
My syrup was too much vanilla and not enough nuts. I wonder if I didn't toast them long enough (I did not want to burn them!). I think I'll try different amounts of each tomorrow morning.
Have you tried making a cocktail with it yet? I felt the same when I tasted my syrup, but in a drink I liked it more.
Yes I made the flip and liked it. The vanilla wasn't overpowering in the drink, but I still didn't get enough pecan. Maybe its my unsophisticated palate.