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.
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.
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•
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.)
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.
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.
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.
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•
Great timing! I just got a bottle of the toasted pecan bitters a couple weeks ago, so I'll be able to try both.
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.)
Does the pecan pie syrup work well in the old fashioned too?
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.
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.