Brandy-Pecan Flip
Ingredients
- 3 oz. pecan milk or organic nut milk (see recipe below)
- 1 1/2 oz. brandy (Martell VS Cognac recommended)
- 3/4 oz. rum (Zaya Gran Reserva 12-Year-Old Estate recommended)
- 1/2 oz. simple syrup
- 1 egg
- Freshly ground nutmeg, for garnish
For the Pecan Milk
(Makes 3 3/4 cups)
- 2 1/2 cups baking pecans, halved
- 4 cups cold water
- 2 tsp. salt
- 2 oz. agave nectar
Directions
Combine first five ingredients in cocktail shaker. Shake for five seconds. Add ice. Shake vigorously for 30 seconds. Strain into a chilled highball glass. Garnish with nutmeg.
For the Pecan Milk
In a bowl, stir salt into cold water. Add pecans and soak for one day. Pour pecans and water into a blender and blend for one minute or until nuts are well-ground. Strain mixture through a fine strainer. Pour pecans into a bowl and stir in agave nectar. Keep covered in the refrigerator for up to two weeks.
Comments
Post new comment